5 c. crushed strawberries, washed and hulled
2 tsp. lemon juice
1 (1 3/4 oz.) pkg. powdered fruit pectin
7 c. sugar

In 4 quart micro-proof bowl, combine fruit and juice with pectin. Cook, covered, on high 10 to 11 minutes or until mixture boils. Stir once during cooking. Stir in sugar. Cook, uncovered, on high 10 to 12 minutes or until mixture boils hard for at least 1 minute. Skim off any foam with metal spoon. Pour into hot sterilized glasses or jars and seal. Yield: 2 quarts.