1 3/4 c. crushed strawberries (about 1 qt. strawberries, hulled, then crushed)
4 c. sugar
1 pouch Certo pectin
2 tbsp. fresh lemon juice

Wash and dry plastic freezer containers and lids. Measure strawberries into a large bowl. Measure sugar into a small, separate bowl. Stir sugar into fruit. Set aside for 10 minutes. Empty contents of Certo pectin pouch into small bowl. Add lemon juice. Stir pectin mixture into strawberries. Stir constantly for 3 minutes.

Fill all containers immediately to 1/2 inch of tops. Wipe off edges of containers and quickly cover with lids. Let stand at room temperature for 24 hours. Store in freezer until opened. After opening, store in refrigerator up to 3 weeks.