2 c. mashed fresh strawberries
4 c. sugar
1 box "sure jell" fruit pectin
3/4 c. water

Mix strawberries and sugar thoroughly; and set aside 10 minutes. Stir sure-jell with water in saucepan and bring to a boil. Stir both mixtures together until sugar is COMPLETELY DISSOLVED AND NO LONGER GRAINY.

Pour into plastic containers. Cover and let stand at room temperature for 24 hours. Store in freezer. After opening, store in refrigerator. Makes about 4 (8 ounce) containers.

NOTE: Measure sugar and strawberries EXACTLY AND DO NOT CHANGE AMOUNTS or jam will not set properly. A potato masher works best for strawberries.