#588 - Strawberry Jam

(by Shirley McNevich)

2 cups crushed strawberries (about 1 qt. fresh strawberries--use a potato masher)
4 cups white sugar
1 box Sure-Jell fruit pectin
3/4 cup water
(make sure you measure sugar and strawberries EXACTLY--if you use too much or too little, the jam will not set properly

Wash strawberries and remove strawberry tops. In a bowl, mash the strawberries, then add white sugar--stir well, then set aside for 10 minutes. In a saucepan add the pectin and the water--stir over medium heat until boiling. Boil for 1 minute. Remove from heat and pour pectin mixture into strawberries--stir well until sugar is completely dissolved and not gritty (about 3 minutes). Pour jam into plastic containers--add lids after jam is cool. Once you add the lids, let the jam sit at room temperature for 24 hours. Jam will then be ready to use (store in the refrigerator and freeze the extra containers).