Strawberry Jam

4 c. mashed strawberries
1/2 c. sugar or to taste
2 tsp calcium water
2 tsp Pomoma's Pectin

Sterilize your canning jars and lids in a vat of boiling water. While that's on, slice, dice, food process or otherwise mash the strawberries*. Put the fruit in a pan with the calcium water that comes with Pomona's Pectin and heat over medium-high until it reaches a boil.

(If you don't have a prolific-enough patch to give you several cups of fruit at a time, you could pad it out with strawberries from the store, or add a second type of fruit (pineapple, rhubarb, mango), or just use little jars.)

In a separate bowl combine the sugar and the pectin. Add all at once to the boiling fruit and stir well. When the fruit again reaches a boil, take it off the heat and pour it into the sterilized glass jars. Seal, heat in a water bath for ten minutes, and let cool.