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cup sugar to each quart of sliced berries. Turn berries over and over until sugar is dissolved and some juice is formed.
Pack berries in containers, leaving 1/2 inch headspace in rigid containers. Seal. Freeze; then store at 0 degrees or below.
Strawberries can be packed in syrup or unsweetened.
Strawberry Jam
5 1/2 cups crushed strawberries (about 3 quarts fresh berries)
1 package powdered pectin
8 cups sugar
Crush berries and measure into a large kettle. Add the pectin and stir well. Place on high heat, and, stirring constantly, bring quickly to a full boil.
Add the sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam.
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