Strawberry Freezer Jam

Makes 5 or 6 half-pint jars.

1 qt strawberries or
blackberries (to
make 2 c crushed)
4 c sugar
1 pkg powdered
pectin
1 c water
Note: If jam is too firm or
tends to separate, stir. If it
is too soft, bring it to a boil;
it will thicken when cool.
 
1. Sort, wash, and drain berries. Remove tops.
crush berries; place in a large mixing bowl.
2. Add sugar, mix well, and let stand 20
minutes, stirring occasionally.
3. Dissolve pectin in water; boil 1 minute.
4. Add pectin solution to berry mixture; stir 2
minutes.
5. Pour jam into freezer containers or canning
jars, leaving 1/2 inch space at the top. cover
containers and let stand at room temperature
24 hours or until jam has set.
6. Store up to 3 weeks in a refrigerator or up to
a year in freezer. Once a container is opened,
refrigerate and use within a few days.
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