5 cups fresh California strawberries, stemmed
4 cups of sugar
3/4 cup water
1 package (1 3/4 ounces) powdered fruit pectin
How to make this recipe:
Crush strawberries completely. Measure 2 cups strawberries with juices into bowl. Thoroughly mix in sugar; set aside 10 minutes. Combine water and pectin in saucepan. Bring to boil and boil one minute, stirring constantly. Stir pectin mixture into strawberries; continue stirring 3 minutes. Ladle quickly into sterilized freezer jars or containers, allowing 1/2 inch head space. Cover lids. Let stand at room temperature 24 hours. Store in freezer. If jam is to be used with 2 or 3 weeks, store in refrigerator. Makes 2 1/2 cups
Recipe from: California Strawberry Commission - California Strawberry Commission
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