2 c. finely mashed fully ripe strawberries
4 c. sugar
1 pkg. powdered fruit pectin
1 c. water

Combine fruit and sugar. Let stand 20 minutes, stirring occasionally. Boil powdered pectin and water for 1 minute, stirring constantly. Remove from heat. Add berries and stir about 2 minutes. Pour into freezer containers. Let stand at room temperature. Refrigerate until set. Store in freezer. Once opened, refrigerate. Makes 5 to 6 half pints.

VARIATIONS:

APRICOT JAM: Add 1 teaspoon powdered ascorbic acid or 3 tablespoons lemon juice to finely mashed and measured fresh fully ripe apricots. Substitute for strawberries.

BLACK RASPBERRY JAM: Substitute fully ripe black raspberries for strawberries.

CHERRY JAM: Pit fully ripe tart cherries and put through food chopper. Measure and substitute for strawberries.

PEACH JAM: Add 1 teaspoon powdered ascorbic acid or 3 tablespoons lemon juice to fully ripe mashed peaches. Substitute peaches for strawberries.

PLUM JAM: Pit mild fully ripe plums and put through food chopper. Add 2 to 3 teaspoons lemon juice. Measure and substitute for strawberries.