2 c. prepared strawberries
4 c. sugar
1 box Sure Jell fruit pectin

Remove caps from strawberries. Crush fruit one layer at a time. Measure 2 cups into large bowl. Measure sugar; then thoroughly stir into fruit. Let stand 10 minutes.

Mix 3/4 cup water and Sure Jell in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly.

At once stir into fruit. Continue stirring 3 minutes. A few sugar crystals will remain.

Immediately ladle into containers, leaving 1/2" space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature 24 hours.

Store jam in freezer. Small amounts may be covered and kept in the refrigerator.