3/4 c. crushed strawberries (3/4 to 1 lb.)
4 c. sugar
2 tbsp. lemon juice
1 pouch liquid pectin

Measure 1 3/4 c. crushed strawberries. Place in an extra large bowl. Add sugar, mix well and let stand for 10 minutes.

Measure lemon juice into a small bowl. Add liquid pectin and stir well. Stir into fruit and continue stirring for 3 minutes.

Pour jam into clean freezer containers, leaving 1/2 inch head space. Cover with a tight lid. Let stand at room temperature until set (up to 24 hours). Freeze or refrigerate. Makes about 4 half-pints.