Pro tip: Make sure to leave a little empty space in the jars for the juices to expand. You don’t want a freezer full of broken jars and strawberry goo!
2 cups strawberries crushed
4 cups sugar
3/4 cup water
1 box of pectin
Remove strawberry caps. Crush berries one layer at a time.
Combine strawberries and sugar. Mix thoroughly and let stand 10 minutes.
Combine 1 box of pectin and water in a small sauce pan. Boil hard 1 minute, stirring constantly
Add pectin mixture to fruit mixture. Stir 3 minutes.
Ladle into 8 oz. jelly jam or freezer jam jars, leaving 1/2" headspace.
Store in freezer. (May be stored in refrigerator up to 3 weeks.)