Fresh Strawberry Jam

• 4 pints fresh strawberries, rinsed in a colander, drained and hulled
• 2 tablespoons fresh lemon juice
• 1 (2 ounce) box dry pectin
• 3 -4 cups sugar (or to your taste)

1. In a large mixing bowl, coarsely crush the berries by hand using a potato masher, leaving a few whole berries or chunks.
2. Transfer to a slow cooker; add in the lemon juice and sprinkle with the pectin; let stand for 10 minutes.
3. Stir in the sugar; cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
4. Remove the lid, turn the temperature to HIGH, and cook for 2 to 3 hours longer, until the jam reaches the desired consistency.
5. Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.
6. Store, covered, in the refrigerator for up to 2 months; or spoon into small plastic storage containers and freeze for up to 3 months.

fresh strawberries, lemon juice, pectin, sugar

Taken from www.food.com/recipe/fresh-strawberry-jam-165473 (may not work)