2 c. mashed strawberries, about 1 qt. (a potato masher works well)
4 c. sugar
1 (1 3/4 oz.) box regular powdered fruit pectin such as Sure-Jell
3/4 c. water

Stir strawberries and sugar together, mixing thoroughly. Set aside. Stir powdered fruit pectin with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat and add strawberry-sugar mixture. Continue stirring until sugar is completely dissolved and no longer grainy. Pour into clean dry containers, filling to within 1/2 inch of tops. Cover at once with tight lids. Let stand at room temperature overnight or until completely cool. Store in freezer until opened; then store in refrigerator for up to 3 weeks. Makes enough for about four 8 ounce containers.

NOTE: Be sure to measure sugar exactly. Do not reduce amount or jam will not set properly.