*This recipe is condensed from my Kraft Sure-Jell pectin box
Servings: 5 jars
washed strawberries (crush them) stems removed and sliced
sugar (do not reduce the sugar or the recipe may fail)
box (1.75 ounces Kraft Sure-Jell original premium pectin)
Place the cut strawberries in a medium bowl. Add the sugar and stir completely. Let the bowl sit on the kitchen counter for 10 minutes. Place the water and pectin in a saucepan and bring it to a boil. Let it boil for one full minute. Next, pour the hot pectin liquid over the bowl with the strawberries and sugar. Stir for three full minutes. Have the clean 1/2 pint jars and lids ready with a canning funnel and a ladle. Ladle the jam into the jars leaving at least 1/2 inch space at the top of the jars to allow for expansion. Screw the lids on and let the jam set on your kitchen counter for 24 hours. After 24 hours, place the jam in the freezer. The freezer jam will stay good for one year in the freezer and three weeks in the refrigerator. This recipe makes five-1/2 pint jars.