Ingredients:
- 2 cups crushed strawberries
- 2 Tbsp. lemon juice
- 4 1/2 cups sugar
- 3/4 cup water
- 6 Tbsp. fruit pectin
Directions:
- Combine prepared fruit with lemon juice in a large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.
- Whisk water and pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for one minute, continuing to stir.
- Add cooked pectin mixture to fruit mixture and stir for three minutes.
- Ladle cooled freezer jam into resealable freezer bags. Seal tightly and let jam stand in the refrigerator until set, but no longer than 24 hours.
- Freeze for up to one year.
