• 1 quart (1L) fresh strawberries [2 cups (230g) of crushed berries]*
• 4 cups (800g) sugar 
• 1 pouch of CERTO Liquid Pectin 
• 2 tablespoons (30ml)  fresh lemon juice 
• 6 8-ounce (240ml) mason jars [makes 8 cups (1.9L) of jam]
  

Sterilize mason jars and lids in boiling water and dry thoroughly. 

Stem and dice strawberries.  Place in a bowl and mash until crushed completely.

Mix in sugar and let stand 10 minutes,  stirring occasionally. 

Combine pectin and lemon juice in a small bowl. Add to strawberry mixture and stir 2-3 minutes until sugar is dissolved and no longer grainy. 

Fill containers immediately to within ½ inch (13 mm) of tops.  Cover with lids and let stand at room temperature for 24 hours to set. After which jam is ready to use.

Refrigerate up to 3 weeks or store in the freeze up to 1 year. 

Thaw in the refrigerator.