Easy Strawberry Jam

Remove stems from berries and crush.

Stir sugar into fruit juice.

Let stand for 10 minutes; stir occasionally.

Mix 3/4 cup water and 1 box Sure-Jell fruit pectin in small saucepan.

(It may be lumpy before cooking.)

Bring mixture to boil over high heat, stirring constantly.

Continue boiling and stirring 1 minute. Stir hot Sure-Jell mixture into juice or fruit mixture.

Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes.

Fill all containers quickly to within 1/2-inch of tops. Wipe off top edges of the rest of jam recipe containers; cover with lids.

Let stand at room temperature 24 hours.

Use plastic freezer containers and lids (1 to 2 cup size).

You can store in refrigerator up to 3 weeks, covered, or in freezer up to 1 year.