Preparation

• Rinse and dry the containers you'd like to put the jam in (enough for 5 cups). Plastic containers work great also.
• In a food processor add strawberries and pulse just a few times, until well diced but not totally mashed.
• Measure exactly 2 cups of strawberries into a large bowl.
• Add the sugar, one cup at a time, stirring well after each addition. Let stand for 10 minutes, stirring occasionally.
• Add water and pectin package to a small saucepan, and bring to a boil over high heat, stirring constantly.
• Once boiling, stir for 1 minute. Remove from heat and add to the strawberry mixture.
• Stir mixture well for several minutes, until sugar is well dissolved.
• Fill containers with jam, leaving ½” of head-space at the top.
• Cover with lids and allow to stand at room temperature for 24 hours.
• Store jam in the refrigerator for up to 4 weeks or freeze it for up to 1 year!