2 c. prepared strawberries
4 c. (1 3/4 lb.) sugar
1 box Sure-Jell fruit pectin
3/4 c. water

Use 1 to 2 cup glass or rigid plastic containers with tight-fitting lids. Wash, scald and drain containers and lids. (Can use automatic dishwater with very hot rinse water.) Have strawberries at room temperature. Remove caps from strawberries. Crush fruit one layer at a time. Measure 2 cups into a large bowl. If fruit measures slightly short, add water to make 2 cups. Measure sugar, then thoroughly stir into fruit. Let stand 10 minutes. Mix 3/4 cup water and Sure-Jell fruit pectin 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 inch 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 up to 3 weeks.)