I wrote a story that will appear in Wednesday's food section about refrigerator and freezer jams, salsas and pickles. While we share a beautiful shot of strawberry freezer jam, I didn't include a recipe in the package because strawberry season has ended here. So here's the recipe to stash away for next spring's strawberry season or to try if the strawberries at the grocery store insprire you.

Strawberry Freezer Jam

2 cups crushed strawberries

4 cups sugar

2 tablespoons lemon juice

1 pouch fruit pectin

3/4 cup water

TRIM and mash strawberries in a large bowl. Measure out two cups of crushed strawberries, add sugar and lemon juice. Stir together. Let sit 10 minutes.

COMBINE pectin and water in small saucepan. Bring to a boil for 1 minute. Stir constantly.

POUR pectin over fruit and stir for three minutes.

LADLE into freezer-safe jars, leaving 1/2-inch headspace. Close lids. Let sit in refrigerator for 24 hours before freezing.

Yield: 5 pints.

Check out this story in today's paper about our early strawberry season. There's a list to the right of pick-your-own strawberry farms.

Now I'm in the mood to make strawberry jam.

Sometimes eating well can be inconvenient. Strawberry season coincides with the end of school, so I've been juggling piano recitals, teacher appreciations, soccer games and jam. 

But it's worth every minute of work. Having grown up eating homemade jelly and jam, I can't abide the stuff at the grocery store. I prefer much more fruit and a lot less sugar. My favorite recipe comes from a strawberry vendor who swears by the one in the box of Sure-Jell for less Sugar pectin.

If you've never made jam, it can seem like a daunting task, but freezer jam is within anyone's grasp. You don't need any special equipment and the taste will make you swear off commercial jams for good. Here's a recipe.