Strawberry Freezer Jam (makes 5 cups)
2 c. crushed strawberries
4 c. sugar
Mash fruit with a potato masher (or use a blender). Measure fruit into a bowl. Measure sugar into a separate bowl. Stir sugar into prepared fruit. Mix well and let stand for 10 minutes. Stir occasionally.
Stir 1 box pectin and 3/4 c. water in small saucepan. (Pectin may start out lumpy.) Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
Stir pectin mixture into fruit. Stir constantly untili sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover. (Use 1 to 2 cup size containers that have tight lids. Make sure to wash and rinse plastic containers before filling.)
Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.
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