1 lb strawberries, hulled and sliced
juice and zest of 1/2 lemon
2 Tbsp powdered fruit pectin (such as sure gel)
1 tsp butter
1 1/4 cup sugar
Combine all ingredients except sugar in a large skillet. Bring to a boil, stirring and mashing with a spoon. Boil 1 minute.
Stir in sugar until blended; return mixture to a boil. Boil, stirring frequently, until syrupy, 2 minutes. Let cool 15 minutes.
Pour into clean jars with tight-fitting lids. Cover and chill 8 hours or up to 3 weeks. (Freeze in freezer containers up to 1 year).
Makes 10 servings of 1/4 cup each for 2 points.
No need to sterilize jars and lids in boiling water; just run them through the dishwasher before using.