Our family’s kind of spoiled for any other type of jam, although we’re not opposed to trying new ones occasionally (especially ones given as gifts and/or as a travel souvenir). I just use the recipe in the Sure-Jell package and have found that the easiest way to crush strawberries is in my little mini food processor. I’ve even drawn a line at the two-cup mark so I don’t have to dirty a measuring cup. One recipe usually makes about 3 jars, using old jam or condiment jars.

Frozen Strawberry Jam

2 cups crushed strawberries
4 cups sugar
1 package dry pectin
¾ cup water

Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan – will be lumpy at first. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the mixture into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers, leaving about 1/2″ headroom.  Place tops on the containers, and leave on the counter for 24 hours. Place into freezer, and store frozen until ready to use. Then transfer to the refrigerator. 

My favorite way to use our strawberry jam – on toasted homemade bread. This time it was Honey Wheat Bread.