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Ingredients

When it comes to jams and jellies, nothing beats the fresh taste of freezer jams. Even better -- these jams are easy to make. They are a good choice if you have the freezer space. This fresh strawberry jam makes four half-pints, enough to enjoy now and some to freeze for later.

1 quart fresh strawberries

4 cups sugar

3-ounce packet liquid fruit pectin

2 tablespoons fresh lemon juice

Mashing berries with a potato masher Start with fruit at room temperature. The sugar will dissolve more quickly if the fruit is not cold.

To make strawberry jam, wash and drain the strawberries. Remove stems. Mash 1 quart of fresh, ripe berries, 1 cup at a time, with a potato masher. Leave some of the fruit in small pieces. You should have about 1-3/4 cups of mashed berries.

Adding sugar to mashed berries Place the mashed strawberries in a medium mixing bowl. Add the 4 cups sugar; mix well. Let the berries stand at room temperature for 10 minutes or until the sugar is completely dissolved. Stir the mixture occasionally.

Adding pectin and lemon juice When the sugar has dissolved, add a 3-ounce packet of liquid fruit pectin and 2 tablespoons lemon juice. Stir the mixture for 3 minutes.

Pouring jam into clean jars or freezer containers Immediately pour the jam into clean freezer containers leaving 1/2-inch headspace and seal. Let the jam stand at room temperature until it's set. The jam will need about 24 hours to set up.

Freeze or refrigerate jam Once the jam is set, you can transfer it to the refrigerator or freezer. Store the jam in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.

Makes 4 half-pints

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