2 cups crushed strawberries, leave berries chunky not fully mashed
4 cups sugar
3/4 cup water
1 (1.75 ounce) package dry pectin
- Combine crushed fruit with lemon juice in a large bowl. Add sugar one cup at a time, mixing thoroughly after each addition. Let stand 10 minutes.
- Combine water and pectin in a small saucepan. Bring to a full boil over medium-high heat, stirring constantly. Boil one minute while stirring.
- Add pectin mixture to fruit and stir for three minutes.
- Spoon jam into jars leaving 1/2 inch space at the top then apply lids. Jam is ready to eat immediately but may set at room temperature for up to 24 hours. Refrigerate up to three weeks or freeze for up to one year. Thaw frozen jam in refrigerator before using to enjoy the taste of summer all year long.