Add a little flare with flavourings like vanilla extract or mint leaves. You can also substitute some of the strawberries with other fruit like rhubarb (3 cups strawberries & 1 cup stewed rhubarb), blueberries (2 cups strawberries & 2 cups blueberries) or mangoes (2 cups strawberries & 2 cups mangoes).
Wash and clean berries. If using frozen, thaw berries.
In a shallow baking dish, crush strawberries, one layer at a time with a potato masher. You should get approximately 4 cups of crushed fruit.
In separate small bowl, mix sugar and pectin.
Add pectin mix to strawberries. Stir until completely dissolved, about 3 minutes.
Pour into clean jars or plastic freezer containers leaving a ½ inch headspace to allow for expansion.
Wipe rim with clean cloth and seal.
Let stand for 30 minutes to set. Then enjoy your jam!
Keep in fridge for 3 weeks or freeze for up to 1 year.
Be sure to use Freezer Jam Pectin - regular pectin will require cooking before freezing.You can eat your freezer jam right away - it does not need to go in the freezer first. It will keep in the refrigerator for 3 weeks. If you want to store it longer than that, it must be kept in the freezer. Freezer jam cannot be stored on a shelf.Yield 4 to 5 half pint (250ml) jars