2 c. fresh, mashed strawberries
4 c. sugar
3/4 c. water
1 (1 3/4 oz.) pkg. powdered pectin

Mash strawberries very fine; add sugar and let stand 10 minutes. Place water and pectin in a small saucepan. Boil 1 minute, stirring constantly. Remove from stove; add to strawberries. Stir for 3 minutes. Spoon into clean, sterilized jars; leaving 1/2 inch at top. Seal; let stand at room temperature for 24 hours. Store jam in freezer. Yields: about 5 cups.