Strawberry Freezer Jam
4 c fresh strawberries, halved
1 ½ c granulated sugar
1 package (1.75 oz) dry pectin
1/4 c water
Crush strawberries using a potato masher in a large bowl. (Alternatively, pulse strawberries in a good processor until just finely chopped, but not pureed.)
Drain strawberries through a fine mesh strainer; reserve juice if desired for another use.
Transfer 2 cups crushed strawberries to a large bowl (reserve any extra strawberries for another use). Add sugar and stir until evenly combined. Let stand at room temperature for 10 minutes, stirring occasionally.
Meanwhile, stir pectin and water together in a small saucepan until combined. Bring to a boil over medium-high heat and continue to boil, stirring constantly, until a thick paste forms and pectin is fully dissolved, about 2 minutes.
Stir boiling pectin-water mixture into strawberry mixture in large bowl; stir constantly for 3 minutes. To check if jam is set, run a spoon through it. If jam remains separated, it is properly set. If jam runs back together, it is not set; stir until set, 3 more minutes. Pour into 2 sterilized pint-size jars or other storage containers, leaving a 1/2-inch space at the top to allow for expansion. Place tops on containers, and leave at room temperature for 24 hours.
Place in refrigerator for at least 1 hour before serving, or freeze until ready to use or up to 3 months.
