Strawberry Fields Forever

This morning my mother-in-law, Hazel, and I went strawberry picking at Sandy Hill Farm in Sommerville, Maine. We each picked six quarts of strawberries in about an hour, and of course ate about a pint each in the process. This afternoon I cut up and mashed one quart to have on top of angel food cake for dessert tonight...topped with whipped cream, of course! I cut up two quarts to put in the freezer so that we can enjoy the "fruits" of my labor all winter long and that left three quarts for making jam!

Quick & Easy Strawberry Freezer Jam
(Makes about 6 cups)

4 C. (about 2 quarts) crushed strawberries, stems discarded
3 C. sugar
1 C. water
1 box Sure-Jell Premium Fruit Pectin

1. Wash and rinse containers with tight fitting lids.
2. Prepare berries as directed above. Crush one cup at a time, using a potato masher for best results. If using a food processor, pulse to chop. DO NOT PUREE. Jam should have bits of fruit.
3. Measure EXACT amount of prepared berries into a large bowl.
4. Measure EXACT amount of sugar into large saucepan.
5. Stir one box of Sure-Jell Premium Fruit Pectin into sugar until thoroughly mixed.
6. Add water to sugar mixture and stir. Bring mixture to boil on medium-high heat, stirring constantly. Boil and stir one minute. Remove from heat.
7. Stir berries quickly into hot pectin-sugar mixture. Stir one minute or until thoroughly mixed.
8. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover.
9. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to one year. Thaw in refrigerator.