Strawberry Freezer Jam

Whitney prepared the strawberries for freezer jam.  That's a huge help, but while the fruit sat in it's sugar and dissolved the sugar crystals I ran to Walmart to get more pectin.  Ball Company has a pectin calculator online. This was handy to rediscover the amount of sugar necessary for the freezer jam before I left to grab more pectin. Here's the recipe:

• 2 cups crushed strawberries (about 2 1lb containers)
• 2 Tbsp lemon juice
• 4-1/2 cups sugar
• 3/4 cup water
• 6 Tbsp Ball® RealFruit™ Classic Pectin
• 5 Ball® Plastic (8 oz) Freezer Jars or 8 oz half pint glass jars with lids and bands 

DIRECTIONS:

1. COMBINE prepared fruit* with lemon juice in a large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.
2. COMBINE water and Ball® RealFruit™ Classic Pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.
3. ADD cooked pectin mixture to fruit mixture stir for 3 minutes.
4. LADLE freezer jam into clean Ball® freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year

*To Prepare Strawberries: Hull and crush one layer at a time using a potato masher.