Get yourself some strawberries, some jars (or plastic freezer containers), and some freezer pectin or “Ez Gel”. 

Wash and chop your berries. Depending on your preferred chunky-to-smooth jam preference, you may want to put your berries in a food processor or take them for a quick two-second ride in the blender. Or just mash the fruit with a potato masher. 

In a large bowl combine the crushed fruit with your pectin, sugar, and lemon juice. Follow the directions on the back of the box. I always use the “low sugar” recipe and I also use half sugar and half monk fruit sweetener (optional). This time I decided to use “EZ Gel” (because my grocery store was out of pectin) and it worked out great! 

Let jam set up for 30 minutes (if the directions say to do so) and then ladle the jam into your jars. Follow the directions on the package to see how soon to freeze them. You just want to make sure the jam has time to thicken before you freeze it. 

Jam can be in the freezer for 12+ months or refrigerated for 3+ weeks. To thaw a frozen jar, simply leave it on the countertop for 8-12 hours. Then refrigerate. 
Serve on toasted, buttered sourdough or on German pancakes. Yum!