1 qt. strawberries
4 c. sugar
1/4 tsp. ground nutmeg
1/2 (6 oz.) bottle liquid fruit pectin
2 tbsp. lemon juice

Wash and hull berries; crush thoroughly. Measure 2 1/3 to 2 1/2 cups in large bowl. Add sugar and nutmeg; mix well. Let stand 10 minutes. Mix pectin and lemon juice. Add to fruit; stir 3 minutes. Cover loosely; let stand 2 hours. Stir and pour into hot sterilized jars. Seal. Let stand until set, 4 to 6 hours. Refrigerate up to 3 weeks or can be frozen for 6 months. Makes 5 half pints.