1 qt. fresh strawberries
4 c. sugar
3/4 c. water
1 3/4 oz. pkg. powdered fruit pectin

Crush berries completely. Measure 2 cups fruit with juices into bowl. Thoroughly mix in sugar; let stand 10 minutes. Combine water and pectin in sauce pan. Bring to boil and boil for 1 minute, stir constantly. Stir pectin mixture into fruit; continue stirring 3 minutes. Ladle quickly into sterilized freezer jars or containers, allowing 1/2 inch head space. Cover with lids. Let stand at room temperature 24 hours. Store in freezer. If used in 2 - 3 weeks, store in refrigerator. Makes 2 1/2 pints.