2 qt. ripe strawberries
8 c. sugar
2 pouches (1 pkg.) liquid from pectin
1/4 c. lemon juice

Prepare 8 (1/2 pint) jars. Keep hot. Have lids and bands in hot water.

Wash berries, crush 1 layer at a time to make 3 1/2 cups fruit. Stir in sugar. Let stand 10 minutes. Add lemon juice to pectin; add all to berries. Stir 3-4 minutes until sugar is dissolved. Ladle into jars. Leave 1 inch at top. Seal. Let stand at room temperature until jam thickens, about 24 hours. Label, date and store in refrigerator up to 3 months. Can freeze for 1 year.