3 c. crushed strawberries
5 c. sugar
3/4 c. water
1 (1 3/4 oz.) pkg. powdered pectin

Combine strawberries and sugar; let stand 20 minutes, stirring occasionally. Combine water and pectin in a small saucepan; bring to a boil. Boil 1 minute, stirring constantly. Add to fruit, and stir 3 minutes. Quickly spoon into freezer containers or hot sterilized jars, leaving 1/2 inch headspace. Cover at once with plastic or metal lids, and screw on bands. Let stand at room temperature 24 hours; freeze. Yields 7 half pints.

NOTE: Jam may be stored in refrigerator 3 weeks.