2 cups strawberries
2 Tbsp. lemon juice
4 cups sugar
1 pkg. pectin
6 jars pint-sized canning jars
Wash your strawberries and cut off the tops. Mash the strawberries, a little at a time, until you have two cups.
Add in the lemon juice and the sugar. Then mix it all together thoroughly.
On the stove, add the pectin into 3/4 cup water and bring to a full boil. Boil, stirring constantly, until it becomes clear (about 3 minutes).
Add the hot pectin into the strawberries and stir, stir, stir.
Pour the mixture into clear jars, leaving 1/2 inch at the top. This will allow for expansion when it freezes. Wipe off the edges of the jars and put the lids on snugly.
Cool them in the fridge for at least 24 hours. Store them in the freezer until you’re ready to eat!
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