Easy Strawberry Jam

• 2 c. crushed berries
• 4 c. sugar
• 3/4 c. water
• 1 box Sure-Jell

1. Remove stems from berries and crush.
2. Stir sugar into fruit juice.
3. Let stand for 10 minutes; stir occasionally.
4. Mix 3/4 cup water and 1 box Sure-Jell fruit pectin in small saucepan.
5. (It may be lumpy before cooking.)
6. Bring mixture to boil over high heat, stirring constantly.
7. Continue boiling and stirring 1 minute. Stir hot Sure-Jell mixture into juice or fruit mixture.
8. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes.
9. Fill all containers quickly to within 1/2-inch of tops. Wipe off top edges of the rest of jam recipe containers; cover with lids.
10. Let stand at room temperature 24 hours.
11. Use plastic freezer containers and lids (1 to 2 cup size).
12. You can store in refrigerator up to 3 weeks, covered, or in freezer up to 1 year.

berries, sugar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=647954 (may not work)