2 qt. fresh strawberries (5 c. crushed)
7 c. Pure Sweet granulated sugar blend
1 (1 3/4 oz.) box powdered fruit pectin

Sterilize jars in hot water bath. Boil lids in saucepan for 5 minutes. Keep hot until ready to use.

Clean and drain strawberries. Crush fruit one layer at a time. Measure for accuracy (5 cups crushed fruit) and pour into a 6-8 quart saucepan.

Measure Pure Sweet into a bowl and set aside. DO NOT ADD OR REDUCE THE PURE SWEET AMOUNT (this will cause problems with the setting of the jam mixture). Add powdered fruit pectin to strawberries in saucepan and stir thoroughly. Bring mixture to a full boil, stirring constantly. Add Pure Sweet at once and bring it to a full boil again.

Stirring continuously, boil for 1 minute. Remove saucepan from heat. Skim foam from top of jam mixture with a metal spoon. Immediately ladle mixture into the hot jars, leaving 1/4 inch space at the top. With a damp cloth, wipe top and threads of jar clean. Top with hot lid and screw bands to seal tightly.

Invert the jars for 5 minutes, then turn them upright. Check the seal as jam cools (the seal should remaining down when pressed in the center). Any unsealed jars should be stored in the refrigerator.