Ingredients:

4 cups crushed strawberries (about a gallon uncrushed)

5 tablespoons instant pectin (must be instant pectin not regular pectin)

1+2/3 cup sugar

Directions:

1. Wash strawberries. Just put them in a tub of water and give them a good swisharoo. Don’t let them soak too long, because strawberries actually absorb water. They’ll be fine in there in the amount of time it takes to get them all chopped up for the jam.

2. Remove tops and slice into a bowl, pausing from time to time to crush with a potato masher.

3. In a separate bowl, stir together instant pectin and sugar. Pour into strawberries and stir for three minutes, or until sugar is dissolved.

4. Ladle into clean jars, leaving ½ inch headspace to allow for expansion during freezing. Cover with lids and allow to sit out for thirty minutes. Place in fridge if you will use within next few weeks, or freeze for longer term storage.

5. If you use different measurements of fruit, see the inside label of the Instant Pectin for measurements. About 7 - 8 ounce jars of Strawberry Freezer Jam.

Bon Appetit!