Strawberry Jam

2 pints fresh strawberries (2 cups crushed)

4 cups sugar

1 pkg. Sure Jell Fruit Pectin

¾ cup water

Jam jars

Directions:  Clean strawberries.  Discard stems. Crush strawberries one cup at a time 

with a potato masher for two cups total.  Do not puree.   Some pieces of fruit are 

desirable.  

Put crushed fruit in a large bowl.  Add exactly 4 cups of sugar.  Mix well.  Let stand 

for 10 minutes, stirring occasionally. 

Stir 1 box pectin and ¾ cup 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 into fruit mixture.  Stir constantly until sugar is completely dissolved and 

no longer grainy, about 3 minutes.

Pour into prepared jars leaving ½” space at top for expansion during freezing; cover.  

Let stand at room temperature for 24 hours until set.  Refrigerate for up to 3 weeks.  

Store in freezer for up to one year.  Thaw in refrigerator.

Comment:  This is the freezer jam recipe used by Mom. Be very exact with 

measurements or the jam will not thicken.