2 pints (approximately) strawberries, washed, hulled and coarsely chopped
4 cups sugar
1 box Sure-Jell Fruit Pectin for Homemade Jams and Jellies
3/4 cup water
Washed and rinsed containers to hold 5 cups of jam
Measure exactly 2 cups of chopped strawberries in a bowl. Stir in sugar. In a small saucepan combine pectin and water. Turn burner on high to bring to a boil stirring constantly. Continue stirring for 1 minute. Remove from heat. Stir pectin into fruit. Keep stirring until sugar almost completely dissolves. Pour into containers leaving 1/2 inch space at top for expansion during freezing. Cover containers and let stand at room temperature 24 hours until set. Refrigerate for 3 weeks or store in freezer for up to 1 year. Thaw in refrigerator.