I love jams, but had never made strawberry jam before until I met Laurie at the MOPS Convention in Orlando. We shared a room and also a delicious strawberry jam every morning for breakfast! So of course, I had to have her recipe! Thanks Laurie!
I did not use the pectin and still it tasted great, the lemon juice itself is a great source of pectin.
2 cups mashed berries
4 cups sugar
1 packet liquid pectin
2 tbsp lemon juice
1) Put the sugar into the mashed berries and mix it all in. Let it sit for 10 minutes. While waiting, stir the lemon juice into the pectin.
2) After the 10 minutes, stir the pectin/lemon juice into the strawberry/sugar and cook over low heat for 10 to 15 minutes until all the sugar is dissolved. Pour into jars until set (about a day) and then freeze.