1 3/4 c. fully ripe strawberries
4 c. sugar (1 3/4 lbs.)
2 tbsp. lemon juice
1 pouch Certo fruit pectin

Wash, scald and drain containers (1 pint or smaller with tight-fitting lids) and lids.

Stem and thoroughly crust strawberries, one layer at a time. Measure EXACTLY 1 3/4 cups fruit; place in a large bowl. Thoroughly mix sugar into fruit; let stand 10 minutes. Combine lemon juice and fruit pectin; stir into fruit. Continue stirring about 3 minutes. A few sugar crystals will remain.

Ladle quickly into containers. Cover at once and let stand at room temperature for 24 hours to set. Then store in freezer. If jam will be used in 2 to 3 weeks, it may be stored in refrigerator. Because this is a "no-cook" jam it will have a natural fruit color and a softer set that is easier to spread. Makes about 5 cups.