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Freshest Strawberry Jam

5 cups fresh ripe California strawberries, stemmed
4 cups granulated sugar
3/4 cup water
1 (1 3/4-ounce) package powdered fruit pectin

1. Crush strawberries completely. Measure 2 cups strawberries with juices into bowl. Thoroughly mix in sugar; set aside 10 minutes.
2. Combine water and pectin in saucepan. Bring to boil and boil one minute, stirring constantly. Stir pectin mixture into strawberries; continue stirring 3 minutes.
3. Ladle quickly into sterilized freezer jars or containers, allowing 1/2-inch headspace. Cover lids. Let stand at room temperature 24 hours.
4. Store in freezer. If jam is to be used with 2 or 3 weeks, store in refrigerator.

Makes 2 1/2 cups.

Recipe provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.