This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Strawberry Freezer Jam

5-6 half pint Mason jars
2 cups strawberries, stems removed
4 cups granulated sugar
¾ cup water
1 box fruit pectin

Rinse and dry the jars.

In a large bowl, crush the strawberries using a potato masher, but maintain a chunky consistency. Add the sugar, one cup at a time, stirring well after each addition. Let stand for 10 minutes, stirring occasionally.

Meanwhile, in a small saucepan, add water and pectin, and bring to a boil over high heat, stirring constantly. Stir for 1 minute, remove from heat, and add to strawberry mixture.

Stir the mixture for several minutes, until the sugar is dissolved.

Fill mason jars with the mixture, leaving 1/2'' of space at the top of each.

Cover with lids, and allow to stand at room temperature for 24 hours.

After 24 hours, store the jam in the refrigerator for up to 4 weeks, or freeze for up to one year.