3 c. crushed strawberries
4 c. sugar
1 pkg. powdered pectin
1 c. water

Sort and wash fully ripened berries; drain. Remove caps and stems. Crush berries. Place in a large mixing bowl. Add sugar; mix well and let stand for 20 minutes. Dissolve the pectin in the water, bring to a boil for 1 minute. Add pectin solution to the fruit mixture and stir for 2 minutes. Ladle into freezer containers, leaving 1/2" headspace. Cover the containers and let stand for 24 hours or until jam is set. Jam can be kept in refrigerator 3 weeks or frozen up to 1 year.