1 quart strawberries, washed and hulled
4 cups sugar
2 tbsp. ascorbic acid mixture (like Fruit Fresh)

Place strawberries in a large saucepan (enamel or stainless). Add sugar and ascorbic acid mixture. Cook over low heat and stir until sugar dissolves.

Continue cooking for 20 minutes, stirring occasionally. Remove from heat; ladle into a 1 1/2 to 2 pint freezer container or clean 1/2 pint can/freeze jars. Wipe edges with a damp paper towel. Seal, label and freeze.

Makes 1 1/2 pints jam or three 1/2-pint can/freeze jars.

To can instead of freeze, ladle into canning jars and wipe rim. Seal and process in a boiling water bath for 15 minutes.