This quick and easy jam will surely become a summer staple when plump strawberries are in season.

Makes 5 cups

ACTIVE TIME: 15 minutes

TOTAL TIME: 25 minutes (plus setting time)

EASE OF PREPARATION: Easy

2 pints ripe strawberries, hulled
2 cups sugar
2 tablespoons lemon juice
3/4 cup water
1 1 3/4-ounce package powdered pectin

1. Crush berries in a large bowl with a potato masher. Stir in sugar and lemon juice. Let stand until very juicy, about 10 minutes.
2. Combine water and pectin in a small saucepan. Bring to a boil over medium heat and boil, stirring, for 1 minute. Very gradually stir into strawberry mixture. Stir for 3 minutes, dissolving any lumps.
3. Spoon jam into five 8-ounce sterilized jelly jars, leaving 1/2 inch of headspace. Wipe rims clean, place lids on jars and screw bands on firmly. Let stand until set, not more than 24 hours.

NUTRITION INFORMATION: Per tablespoon: 16 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 5 g carbohydrate; 0 g protein; 0 g fiber; 1 mg sodium; 12 mg potassium.
0 Carbohydrate Servings

MAKE AHEAD TIP: The jam will keep in the refrigerator for up to 3 weeks or in the freezer for up to 3 months