This strawberry jam recipe is easy because you don't process the jars in a hot water bath - you simply store the jam in the freezer till you're ready to use it!
MY MUM MADE SOME IT WAS LUSH - 08 Aug 2011
Holy fricken sugar! This recipe was way too sweet..The recipe on the box of pectin that I used said to use 1/2 as much sugar for the same amount of fruit, so I'll probably try that next time. - 24 Dec 2007 (Review from Allrecipes US | Canada)
I've made this once before and it turned out on the runny side. This time I drained my crushed strawberries slightly and cut back on the water by a few tablespoons. While filling the jars it was already beginning to "set up". This recipe filled 11 four ounces jars. Nice way to have strawberries the entire year! - 21 May 2008 (Review from Allrecipes US | Canada)