Total Calories: 129
Mix crushed strawberries with sugar, let stand for 10 minutes. In a small saucepan mix water and pectin. Bring to a boil over med-high heat for one minute. Stir the boiling water into the strawberries. Let stand for 3 minutes before putting into storage containers.
Place tops on containers and leave for 24 hours. Label and freeze until ready to use.
Once you are ready to use it this jam can last for up to one month in the fridge but I'm pretty sure it will all be gone much sooner than that!
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