Strawberry Freezer Jam

Strawberry Freezer Jam
Great jam without all the cooking and canning.

(makes approximately 3 cups)

Approximately 4 cups fresh strawberries, hulled, sliced and crushed to make
2 cups crushed strawberries
4 cups granulated sugar
1 package sure-jell pectin, powdered form
3/4 cup water

1. Stir sugar into crushed strawberries and let sit for 10 minutes.

2. While strawberries are “sitting”, bring powdered pectin and water to a rolling boil, stirring constantly. Boil 1 minute.

3. Add while hot to strawberries. Stir about 3 minutes until sugar is dissolved.

4. Pour into 1 cup (8 oz) plastic containers that have a tight fitting lid. Do not place lid on containers.

5. Let stand for 24 hours at room temperature lightly covered with wax paper. You want any steam to escape as jam cools so don’t tightly cover the containers.

6. Tightly seal, removing as much air as possible. Keeps in refrigerator for 2 weeks or in the freezer for 6 months.

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