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1. In a large bowl crush 1 cup of the strawberries with a potato masher. Continue adding berries and crushing until you have 4 cups crushed berries.
2. In an extra-large bowl stir together sugar and pectin. Add the 4 cups crushed strawberries and lemon peel. Stir for 3 minutes.
3. Ladle jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for 30 minutes. Freeze for up to 1 year.* Makes 5 half-pints.