2 qts. fresh strawberries
3 lbs. (7 c.) sugar
1 box Sure-Jell (pectin)

Clean strawberries. Crush fruit one layer at a time. Measure 5 cups into saucepan. Stir in fruit pectin (make sure you use a large pot - this mixture expands). Bring fruit mixture to a full boil over high heat, stirring constantly. Stir in sugar (do not reduce sugar). Continue to stir and bring to a full bubbling boil. Boil hard for 1 minute. Remove from heat. Quickly skim off foam with large spoon.

Immediately ladle into hot jars, filling to within 1/8 inch of top. With clean, damp cloth wipe jar rims and threads. At once cover jars with hot lids. Screw bands on firmly. Place jars in jam canner (you can use a large pot). Jars must be covered with water by at least 1-2 inches. Boil 5 minutes. Remove from water and let stand to cool. As jars cool you will hear them pop to seal. Lids must not be loosened or tightened from this point.