Refrigerator Strawberry Jam
1 (16 oz.) container strawberries, rinsed, hulled, halved
3/4 cup sugar
2 tbsp. powdered pectin
2 tsp. fresh lemon juice
1-2 tbsp. snipped fresh mint, rosemary, lavender or lemon verbena
In large bowl, mash strawberries with a potato masher or fork; transfer to large nonstick skillet. Stir in sugar, pectin and lemon juice. Bring to a boil over moderate heat; boil and stir occasionally until slightly thickened (about 5 min.). Transfer to bowl; stir in fresh herbs. Cool completely. Refrigerate, covered, up to 2 weeks.