The Best Strawberry Freezer Jam

For 3 Pints of jam, The Best Strawberry Freezer Jam keeps the list centered on box of Pomona's Pectin, pureed or crushed strawberries and granulated sugar. Set aside about 30 minutes.

• Yield 3 Pints of jam
• Ready in 30 minutes

Ingredients

• 1 box of Pomona's Pectin
• 4-5 cups pureed or crushed strawberries
• 1 1/2 cups granulated sugar (or honey)
• 2 tablespoons fresh lemon juice
• 3/4 cups boiling water

Instructions

1. Take out the small white packet of calcium powder and measure 1/4 teaspoon into a jar or container with a lid. Pour in 1/4 cup water. Shake well; set aside. The rest of the dry calcium powder can be stored indefinitely for later use.
2. Add the sugar and lemon juice to the strawberries and stir well.
3. In a blender, combine the boiling water and 1 tablespoon of pectin (in the large white packet). Process until smooth.
4. Add the warm pectin mixture to the strawberries and mix to combine. The mixture will start to jell and thicken.
5. Shake the calcium water to recombine and measure out 4 teaspoons; add to the jam. Stir well. (Extra calcium water can be discarded or stored in the refrigerator for months.)
6. Portion the jam into containers, leaving 1/2-inch headspace. Seal with a lid. Store in the freezer (for up to a year) or in the refrigerator (for several weeks).

Give it a minute off the heat, then serve it while it is still hot.