2 qt. fully ripe strawberries
1 box sure jell
Light fruit pectin
2 3/4 c. sugar, divided

Stem and thoroughly crush strawberries, one layer at a time, measure 4 cups into large bowl. Combine pectin with 1/4 cup sugar. Gradually add pectin mixture to fruit, stirring vigorously; set aside for about 30 minutes, stirring frequently.

Gradually stir in 2 1/2 cups sugar until dissolved. Ladle quickly into scalded containers, filling to within 1/2 inch of top. Cover at once with tight lids. Let stand at room temperature overnight; then store in freezer. Small amounts may be covered and stored in refrigerator up to 3 weeks. 6 (8 ounce) containers.