When it comes to jam I love freezer jam for its fresh flavor and color. I love to spread this quick jam on bread or use as a topping for ice cream. I prefer the no-cook freezer jam pectin mix that has a 3-step process: crush, stir, and freeze.
1 1/2 cups sugar
1 package Ball Freezer Jam Pectin mix
4 cups strawberries, hulled
Measure 1 1/2 cups sugar into a bowl. Add pectin stir until mixed. Crush strawberries by pulsing in a food processor. Combine strawberries with pectin mixture. Stir 3 minutes. Ladle jam into clean jars leaving 1/2 inch headspace. Let stand 30 minutes. Makes about five 8-oz jars. Freeze for up to a year or refrigerate up to 3 weeks.
By the way, did you ever wonder what the little seeds on the outside of the strawberry are called? I didn't either. But, my husband, who likes the obscure, told me that they are Achenes (pronounced a-keens). He found this information in a book called, The Whatchamacallit, that he bought on Amazon.com, http://www.amazon.com/Whatchamacallit-Those-Everyday-Objects-Things/dp/B002T4505A/ref=sr_1_1?ie=UTF8&s=books&qid=1276354436&sr=1-1 .