Ingredients

• 4  cups fresh strawberries, hulled
• 4  cups sugar
• 1  1-3/4-oz. pkg. unflavored powdered fruit pectin
• 3/4  cup water
• 2  Tbsp. fresh lemon juice
• 1  small lemon, very thinly sliced

Directions

1. In large bowl crush berries with masher. Stir in sugar. Let stand 10 minutes; stirring occasionally.

2. In small saucepan combine pectin and water. Bring to boiling; boil 1 minute, stirring constantly. Remove from heat. Pour into berry mixture. Add lemon juice and stir 3 minutes or until sugar is dissolved and mixture is smooth. Stir in lemon slices.

3. Ladle jam into clean half-pint jars of freezer containers, leaving 1/2-inch headspace. Seal and label. Let stand at room temperature 24 hours or until set*. Refrigerate up to 3 weeks or freeze up to 1 year. Makes about 5 half pints.

4. *Note: Freezer jam does not set as firmly as cooked jam.

Sparkling Jam:Prepare as above except omit lemon juice and slices. Stir 1/4 cup champagne or white wine and 1 to 2 Tbsp. raspberry liqueur into berry mixture with pectin mixture.

Banana-Berry:Prepare as above except use 3 cups strawberries, 1 cup chopped banana (about 2), and omit lemon juice and slices. Stir 2 Tbsp. creme de banana (or lemon juice) into berry mixture with pectin. Stir 5 minutes until sugar is dissolved (will set soft).