1 3/4 c. crushed strawberries
4 c. sugar
2 tbsp. lemon juice
1/2 bottle liquid pectin

Mix berries and sugar. Mix juice and pectin, then add to berries. Stir for 3 minutes. Ladle into clean containers and cover at once. Let stand at room temperature until set (perhaps 24 hours). Freeze until ready to use. May be stored in refrigerator up to 3 weeks. Yield: 5 (1/2 pint) containers.