1 quart (4 cups) strawberries, cut in half
4 cups of sugar
3/4 cups water
1 package (1 3/4 ounces) powdered fruit pectin
Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
| Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes. | ||||||||
| Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set. | ||||||||
| Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving. | ||||||||
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