2 c. mashed strawberries
4 c. sugar
1 box Sure-Jell Fruit Pectin
3/4 c. water

Mix strawberries and sugar thoroughly. Set aside 10 minutes. Stir Sure-Jell with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat.

Stir mixtures together until sugar is completely dissolved and no longer grainy. Pour into plastic containers. Cover; let stand at room temperature 24 hours. Store in freezer. After opening, store in refrigerator. Makes about 4 (8 ounce) containers.

NOTE: Measure sugar and fruit exactly and do not change amounts or jam will not set properly. A potato masher works best for strawberries.