Let's make strawberry jam

If you've never tasted strawberry freezer jam, you need to make some.  Unlike cooked jam, freezer jam has a fresh-picked strawberry taste that will send your taste buds into a frenzy when you put it on your morning toast.  The recipe is on the instruction sheet that comes with a box of pectin.  
You'll need a quart of strawberries, four cups of sugar, some lemon juice, and a box of Sure-Jell, Pen-Jell, or any other brand of pectin.  

Smash the strawberries (I use a potato masher) and mix in the sugar, then let it stand for ten minutes.  
Then, boil some water and pectin for one minute.   
Add that to the smashed berries, stir for three minutes, and put in containers.
  

You don't have to be Mrs. Holly Homemaker to do this; it doesn't heat up your kitchen or make a big mess.  Let the jars of jam stand on the counter until it's thick enough (no longer than 24 hours) and freeze; of course you'll want to keep a jar out to use right now; it keeps up to three weeks in the refrigerator.  
I promise it'll be the best strawberry jam you've ever tasted.  About the only thing that could possibly go wrong with this is that, if you don't quite get the proportions right, it may be thinner than you want your jam to be.  In that case, make pancakes.  Strawberry pancake syrup is a real treat.