1 heaping qt. fully ripe strawberries
4 c. granulated sugar
2 tbsp. lemon juice
1 (3 oz.) pouch liquid fruit pectin

Rinse strawberries in colander. Take off stems. Using a large bowl, crush berries with potato masher or ricer. Mix in sugar and let stand for ten minutes. Add lemon juice to liquid pectin, then stir into berry mixture. Stir for about 3 minutes.

Ladle jam into clean pint (or smaller) jars that have been rinsed in very hot water. Cover at once with tight fitting lids. Let stand at room temperature for up to 24 hours. Label and store in freezer for long term storage or in refrigerator for use within 2 or 3 weeks.