1 qt. strawberries
4 c. sugar
3/4 c. water
1 box Sure Jell

Wash and hull strawberries and place in large bowl. Crush with potato masher. Measure out 2 cups mashed berries and reserve remaining berries, if any, for another use. Add sugar to crushed berries and let stand 10 minutes. In a small saucepan, mix together water and fruit pectin. Bring to a full boil for 1 minute, stirring constantly. Remove from heat and add pectin mixture to crushed berries. Stir 3 minutes. Ladle into freezer containers. Cover at once with lids and let stand at room temperature for 24 hours. Freeze.