\Strawberry Maple No-Cook Jam\ it Rocks!

p1 3/4 c. crushed strawberries 425 ml/p
p(I use chop on my blender, a little bit at a time. Some like jam chunky and some like it smooth so do it the way you want it.)/p
p1 large orange, peeled sectioned (membranes removed) and finely chopped/p
p(I use the blender for this after I have cut it up a little)/p
p3/4 c. maple syrup 175mlbr /
1/4 c. lemon juice 50mlbr /
3 1/4 c. granulated sugar 800mlbr /
3/4 c. water 175mlbr /
1 57-g pkg pectin crystals/p
p1. In a large bowl, mix together strawberries, orange, maple syrup and lemon juice. Stir in sugar; let stand for 10 minutes./p
p2. In small saucepan, whisk together water and pectin. Bring to boil over high heat; boil for one minute, whisking constantly.br /
Remove from heat./p
p3. Stir in pectin into prepared fruit mixture; stir for three minutes or until most of the sugar is dissolved./p
p4. Ladle into jars or plastic freezer containers (I use the Ziploc new little round containers that come in packages of 6 this batch uses all of them.) to within half inch of rim to allow for expansion; wipe rims. Cover with tight lids; let rest at room temperature until set (may take 24 hours). Refrigerate for up to three weeks; freeze for longer storage./p
pSource: CERTO/p