2 c. mashed strawberries, about 1 qt.
4 c. sugar
1 box powdered fruit pectin
3/4 c. water

Stir strawberries and sugar together, mixing thoroughly. Measure sugar exactly and do not reduce amount or jam will not set properly. Set aside.

Stir fruit pectin with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute.

Stir mixture together until sugar is completely dissolved and no longer grainy. Pour into clean dry containers, filling to within 1/2 inch of top. Cover at once with tight lids. Let stand at room temperature overnight.

Store in freezer until opened; then store in refrigerator. Make about 4 (8 fluid ounce) container.

NOTE: Potato masher works best for strawberries.