2 c. prepared strawberries
4 c. sugar
1 box Sure-Jell fruit pectin

Have fruit at room temperature and remove caps from strawberries. Crush fruit one layer at a time. Measure 2 cups into large bowl. Measure sugar; then thoroughly stir into fruit. Let stand 10 minutes. Mix 3/4 cup water and Sure-Jell fruit pectin in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly. At once stir into fruit, continue stirring 3 minutes.

Immediately ladle into containers, leaving 1/2 inch space at top. Cover at once with lids. Let stand at room temperature 24 hours. Store jam in freezer (small amounts may be covered and kept in the refrigerator up to 3 weeks). Approximate yield: 4 3/4 cups.