Strawberry Freezer Jam

I remember as a little girl, sitting on the edge of the grass - just where it met up with the dirt. There my mother had planted her strawberry plants. Almost as fun as searching for ladybugs within the green leaves and dainty white flowers, was finding those delicious red berries.

When I see all the strawberry vendors sitting on the corners here in Clovis, it tells me it is time to make strawberry jam -something I have enjoyed making with my mom and sisters over the years. "Just know I'm thinking about you girls today!"

INGREDIENTS

1 box SURE-JELL pectin

3/4 cup water

2 cups strawberries, crushed

4 cups sugar

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DIRECTIONS (refer to instructions found inside the pectin box)
1. Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers.

2. Prepare strawberries. Crush 1 cup at a time, using a potato masher for best results. Do not puree. Jam should have bits of fruit.
3. Stir sugar into prepared strawberries. Mix well. Let stand 10 minutes, stir occasionally.
4. Stir 1 box of pectin and 3/4 cup water in small saucepan. Whisk and bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
5. Stir pectin mixture into fruit. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
6. Pour into prepared containers, leaving 1/2-inch space at the top for expansion during freezing; cover.
7. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.