Maceys had beautiful, very large, and very tasty strawberries on sale. I have always wanted to make freezer jam and decided to be brave and try it. Making the jam turned out to be so easy...it doesn't take very long and there isn't a big mess at the end. I used the recipe in the box of "Sure Jell" pectin, but here's the recipe made simple...Stir 4 cups of sugar (I didn't say this was low calorie!) into 2 c. mashed strawberries. I used a potato masher to crush the strawberries. Let stand 10 minutes. Stir 1 box pectin and 3/4 c. water in a sauce pan, stirring constantly. Bring to a boil and boil for 1 min. Stir pectin mixture into fruit mixture until sugar is completely dissolved and no longer grainy. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing. Let stand at room temperature for 24 hours. Refrigerate up to 3 weeks or freeze for up to 1 year.
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