30-minute Strawberry Freezer Jam

[ { "@type": "HowToStep", "text": "Rinse and dry the containers you'd like to put the jam in (enough for 5 cups). I always use glass mason jars but plastic containers work great also. This recipe fills 5-6 half pint jars." }, { "@type": "HowToStep", "text": "In a food processor add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed. " }, { "@type": "HowToStep", "text": "Measure exactly 2 cups of strawberries into a large bowl. (It's really important to measure the berries and sugar exactly, or the jam will not set properly.) " }, { "@type": "HowToStep", "text": "Add the sugar, one cup at a time, stirring really well after each addition. Let stand for 10 min., stirring occasionally." }, { "@type": "HowToStep", "text": "Meanwhile, add water and pectin package to a small saucepan. " }, { "@type": "HowToStep", "text": "Bring to a boil over high heat, stirring constantly. " }, { "@type": "HowToStep", "text": "Once boiling, stir for 1 min. Remove from heat and add it to the strawberry mixture. " }, { "@type": "HowToStep", "text": "Stir mixture really well, for several minutes, until sugar is well dissolved." }, { "@type": "HowToStep", "text": "Fill containers with jam and leave 1/2'' of head-space at the top. " }, { "@type": "HowToStep", "text": "Cover with lids and allow to stand at room temperature for 24 hours." }, { "@type": "HowToStep", "text": "After 24 hours you can store jam in the refrigerator for up to 3 weeks or freeze it for up to 1 year!" }, { "@type": "HowToStep", "text": "You might also like Raspberry Freezer Jam!" } ]