# Beth's Strawberry Freezer Jam
Author: Beth Wetherell Ingredients Exactly 2 cups fresh strawberries 4 cups sugar 1 box pectin (Sure-Jell) \frac 3 4 cup water 12 jam containers Instructions Crush fruit with potato ...

Author: Beth Wetherell

### Ingredients

- Exactly 2 cups fresh strawberries
- 4 cups sugar
- 1 box pectin (Sure-Jell)
- 43​ cup water
- 12 jam containers

### Instructions

- Crush fruit with potato masher or food processor. Do not puree. Jam should have bits of fruit.
- Measure exactly 2 sups of crushed berries.
- Mix with exactly 4 cups sugar.
- Mix well and let stand 10 minutes.
- Stir occasionally.
- Stir pectin and 43​ cup water into saucepan.
- Bring to a boil on high heat, stirring occasionally.
- Boil 1 minute, stirring constantly.
- Remove from heat.
- Pour into berry mixture and dissolve sugar.
- Mix 3 minutes.
- Pour into containers; leave 21​ inch from top.
- Cover.
- Let stand at room temperature 13 hours, until set.

> Tip

> Refrigerate up to 3 weeks, or freeze for up to 1 year. (Thaw in fridge)

> Note

> For use with other fruits, please refer to directions in pectin (Sure-Jell) box. For lower sugar recipe, use Sure-Jell for lower sugar recipe that is on the box.

> Quote

> “Emily, Noah, and Austin love this jam!”