4 cups fresh strawberries, hulled
4 cups sugar
3/4 cup water
1 package (1-3/4 ozs.) powdered fruit pectin
Instructions
Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry completely.
Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups (I put them all in the blender on the lowest speed for a few seconds so there is still strawberry chucks in it.); transfer to a large bowl. Stir in the 4 cups of sugar; let stand 10 minutes, stirring occasionally.
In a small saucepan, mix water and pectin; bring to a boil over high heat, stirring constantly. Boil 1 minute longer. Add to strawberry mixture, stirring until sugar is dissolved, about 3 minutes. (A few sugar crystals may remain.)
Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.
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