Low Sugar Strawberry Freezer Jam

 Serves: 5-6 (8 oz. jars)    |     Prep: 10 min     |     Cook: 10 min     |     Inactive: 20 min    |     Ready: 40 min


3 1/3 c. crushed strawberries (about
     2lbs. strawberries)
2 T. lemon juice
3 Tbsp Low or No Sugar Needed Pectin, *see notes
1  1/2 c. granulated sugar



Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into large bowl.
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.
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.