Lower Sugar Strawberry Freezer Jam

With another batch of local strawberries, I made some freezer jam. I love freezer jam- it's so easy, and has a fresher flavor than cooked jams. I use the Sure-Jell brand of pectin; the one for reduced-sugar recipes. Here is the recipe I use, off the Kraft website.

Reduced- Sugar Strawberry Freezer Jam

4 cups prepared fruit (buy about 4 pt. fully ripe strawberries)
3 cups sugar, measured into separate bowl
1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1 cup water

1. RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

2. CRUSH strawberries thoroughly, one layer at a time. (I just use my food processor- be careful not to over-process so there are still small chunks of fruit). Measure exactly 4 cups crushed strawberries into large bowl.

3. MIX sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Add strawberries; stir 1 minute or until well blended.

4. FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

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