Prep Time: 45 mins
Makes: 5 (8-ounce) jars

Ingredients
1 pound fresh strawberries
2 tablespoons fresh lemon juice
4 cups white sugar
3/4 cup water
1 (1.75-ounce) box Sure-Jell Fruit Pectin

Instructions
Hull strawberries and place fruit in a large bowl. Use a potato masher or another tool (like a cocktail muddler) to crush the strawberries. They should be crushed very well but not pureed. You will need exactly 2 cups of crushed strawberries, so be sure to measure them.

Add lemon juice to strawberries and stir well. Add sugar and stir until dissolved. Let stand 10 minutes, stirring occasionally.

In a small saucepan, stir together water and pectin. Place over high heat, stirring constantly. The pectin might be lumpy. Bring to a boil, and boil 1 minute. Stir constantly. Remove from heat.

Add pectin mixture to strawberry mixture and stir about 3 minutes — or until sugar is completely dissolved. A few sugar crystals are OK, but you don’t want it to be grainy.

Spoon jam into five clean, pint-size, freezer-safe jars or containers with tight-fitting lids. Make sure you leave about 1/2 inch of space at the top of the jar to allow for expansion in the freezer. Loosely screw on the lids. Allow the jars to sit at room temperature for 24 hours to set. Seal tight. Store jam in the refrigerator or freezer.

Stacey’s Recipe Note
The jam keeps in the fridge for about 3 weeks and in the freezer up to a year. Thaw the frozen jam in the fridge overnight before using.