Strawberry Freezer Jam

Ingredients
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.

Spaghetti with Fresh Roma Tomato Sauce

Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
2 pounds plum tomatoes, chopped (about 5 cups)
1 teaspoon salt
1/4 teaspoon pepper

8 ounces uncooked spaghetti
1/4 cup thinly sliced fresh basil
1 teaspoon sugar (optional)
Grated Romano cheese and additional basil

Instructions 
 In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain.

Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts
1 cup spaghetti with 3/4 cup sauce (calculated without cheese): 327 calories, 8g fat (1g saturated fat), 0 cholesterol, 607mg sodium, 55g carbohydrate (9g sugars, 5g fiber), 10g protein.  

Originally published as Spaghetti with Fresh Tomato Sauce in tasteofhome.com