Preparation:

Combine strawberries and sugar, let stand about 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute, stirring constantly.

Add pectin to fruit mixture; stir 3 minutes. Ladle jam into freeze jars, leaving 1/4 inch head space. Adjust two-piece caps. Let stand at room temperature until set, up to 24 hours. Label and freeze.

Servings: 6 half-pints
Source:
Submitted by: Recipe Group Member
Date:

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