Ingredients:

6 cups fresh strawberries
1 1⁄2 cups white sugar
1 package (45 grams) pectin crystals, must say “freezer jam” on label

Directions:

1. Wash strawberries and remove the green tops using a small knife.
2. In a large bowl, crush berries one layer at a time using a potato masher. You should end up with about 4 cups of crushed fruit.
3. In a small bowl mix white sugar and pectin crystals together. Add pectin mixture to large bowl of crushed berries. Stir for 2 to 3 minutes.
4. Use a ladle or measuring cup to pour berry mixture into clean jars or clean plastic containers. Do not fill jars right to the top – leave 1⁄2 inch (1 cm) of space at top.
5. Wipe rims of jars with a clean cloth or a paper towel. Cover with lids.
6. Let jars sit on counter for 30 minutes to allow jam to thicken.
7. After 30 minutes, jam is ready to eat! If not eating immediately, store safely in fridge for up to 3 weeks or in freezer for up to 1 year. Do not store jam at room temperature.

Makes 5  jars – 1 cup (250 ml) each

Tips:

• For a different flavour, replace some of the strawberries with fresh blueberries or peeled and chopped peaches.
• Use very ripe fruit – it’s easier to crush and gives the best flavor.
• Only use pectin labeled “freezer jam”. Regular pectin will not work in this recipe.
• Find pectin in canning section of grocery stores or in other stores where canning supplies are sold.