Remove the tops of the strawberries and slice each berry into quarters or eighths.
3 1/2 cups strawberries, sliced with tops removed
Use a potato masher or immersion blender to mash the berries. I find the best texture is a mix of mostly puree with some chunks of strawberry mixed in.
Measure 3 1/2 cups of mashed strawberries. Add sugar and freezer jam pectin. Stir mixture with a spoon for three minutes.
1 cup sugar, 1/3 cup freezer pectin
Ladle into your preferred containers, put the lids on, and allow them to sit at room temperature for 30 minutes. Then freeze!
Notes
You don’t have to freeze the jam in order to use it. It’s actually ready to eat within about an hour of making it.
It's good for three weeks in the fridge or 9-12 months in the freezer.
You can use frozen strawberries. You’ll need to drain at least half of the excess liquid that happens during the thawing process.