2 cups crushed strawberries at room temperature
4 cups sugar
1 (1.75 oz.) Sure-Jell Fruit Pectin
3/4 cup water

Remove stems from strawberries and crush, one cup at a time using a potato masher. Combine berries and sugar in bowl. Stir and set aside for 10 minutes, stirring occasionally. In a saucepan stir pectin and water together on high heat. Stir the pectin mixture into the fruit mixture. Stir constantly until sugar is dissolved and is no longer grainy, about 3 minutes. Pour quickly into jars to within 1/2 inch from the top. Wipe off edges and cover with lids. Let stand at room temperature for 24 hours to set. For immediate use. Store in refrigerator up to 3 weeks. Freeze remaining containers up to 1 year. To use, thaw in refrigerator.