Strawberry Freezer Jam

4 cups firm, ripe strawberries, hulled and quartered (see note)

4 cups sugar

2 tablespoons fresh-squeezed lemon juice

In a large saucepan over medium-high heat, mix the berries and 2 cups sugar. Bring so a boil, stirring constantly and boil 2 minutes while you keep stirring. Stir in the rest of the sugar, continuing to stir. Return to a boil and stir while the mixture boils 3 more minutes. Remove from the heat and stir in the lemon juice.

Pour jam into a large bowl and skim the the foam from the top. Cover the bowl with plastic wrap and and let stand on the counter overnight.

Pour into plastic canning containers, cover with lids, and freeze. Store in freezer until ready to use. After opening, refrigerate for up to three weeks.

Makes two pints.

Cook’s note: Do not wash the strawberries or they will become water-logged and make the jam runny. Simply wipe them with a paper towel. Save any soft or bruised fruit for another use.

Adapted from ncstrawberry.com