Directions

1. Mash strawberries with Masher Attachment in medium bowl until slightly chunky (do not puree). Stir in sugar; let stand 10 minutes, stirring occasionally.

2. Mix water and fruit pectin in a 1 qt. saucepan. Bring mixture to a boil, stirring constantly; cook and stir one additional minute. Pour hot pectin mixture over the strawberry mixture; stir constantly, 3 minutes.

3. Fill freezer containers with strawberry mixture, leaving a 1⁄2" head space. Wipe rims of containers; cover with lids. Let jam stand at room temperature for 24 hours to set.

4. Store in freezer up to 6 months, or refrigerate up to 3 weeks.