From: Perry Greene Combine strawberries and sugar in a bowl. Allow to sit for 20 minutes or so, stirring occasionally. Combine pectin and water in a saucepan, and bring to a boil. Boil for 1 minute, stirring constantly. Stir the pectin into the strawberry-sugar mixture, and continue stirring for 3 minutes. Pour into wide-mouth freezer jars, leaving 1/2-inch head space. Adjust caps, and let stand until set, but no more than 24 hours. Freeze. Makes about 5 half pints. Notes: Once thawed, these little pints of freezer jam will keep for about 3 weeks in the refrigerator. Posted to recipelu-digest by jeryder@juno.com on Mar 28, 1998