4 c. frozen strawberries, thawed
3 c. sugar
2 tbsp. lemon juice
2 tbsp. liquid pectin

Combine berries, sugar and lemon juice in 2 quart (microwave proof) casserole, stir to mix the ingredients. Cook in microwave, uncovered, on high for 5 minutes, then stir. Continue micro-cooking for additional 6 to 8 minutes or until boiling and the fruit is cooked down somewhat, stir well to dissolve sugar. Stir in pectin. Pour into sterilized jars and cover. Can be stored in refrigerator up to 4 months. (Raspberries can be used instead of strawberries, if preferred.)