The best thing about cooked and water-bath processed jams and jellies is that they don't need refrigeration or freezing until they are opened. This is a real plus when freezer space is limited.

Strawberry Jam

6 pints strawberries, washed
3 cups granulated sugar
1 1/3 cups liquid pectin*
Juice of one fresh lemon

1. In a large saucepan, over medium heat, combine the strawberries, sugar, pectin and lemon juice. Bring the liquid to a boil, reduce heat to medium-low and simmer for 25 minutes, stirring occasionally.
2. Spoon the hot mixture into 10 (half-pint) hot sterilized jars, filling to within 1/2-inch of the top.
3. With a clean damp towel, wipe and fit with a hot lid.
4. Tightly screw on the metal ring.
5. Process in a hot water bath for 5 minutes.
6. Using tongs, remove the jars, place on a towel, and let cool.
7. Test the seals.
8. Tighten the rings.
9. Store in a cool dark place.

Yield: 10 half-pint jars.