Categories: Preserves, Fruits 
      Yield: 6 servings 
  
      2 c  Finely mashed or sieved 
           -strawberries 
      4 c  Sugar 
      1 pk Powdered pectin 
      1 c  Water 
           Or: 
     24 oz Sliced, frozen, unsweetened 
           -strawberries 
      4 tb Lemon juice 
      3 c  Sugar 
      1 pk Powdered pectin 
      1 c  Minus 2 Tbsp. water 
  
  Combine berries; lemon juice (if needed) and sugar. Let stand about 20 
  minutes, stirring occasionally. Combine pectin and water in a small 
  saucepan. Bring to a boil; boil 1 minute stirring constantly. Add 
  pectin to fruit mixture; stir 3 minutes. Pour into can or freeze 
  jars, leaving 1/2 inch head space. Adjust caps. Let stand until set, 
  up to 24 hours. Freeze: Yield: about 6 half pints. 
  Cherry Jam: Follow recipe for Strawberry jam, except sour cherries are 
  pitted and put through a food chopper before measuring. 
  Apricot Jam: Follow recipe for Strawberry Jam, except 1 tsp. powdered 
  citric acid is added to the finely mashed apricots. 
  Mild Plum (Prune Jam) Follow Recipe for Strawberry Jam, except plums 
  are pitted and put through a food chopper before measuring.