4 pts. strawberries
2 1/2 to 3 c. sugar
1 (3 1/2 oz.) pkg. strawberry flavored gelatin
1 env. Knox gelatin

Rinse strawberries and remove stems. Put berries in a large saucepan and crush with a potato masher. Pour sugar over the berries and leave uncovered for 4 hours. Then heat the mixture to the boiling point over high heat, stirring constantly.

Reduce heat to medium and simmer for 10 minutes, stirring often. Stir in gelatin. Remove from heat and let stand for 30 minutes. Spoon mixture into 1-pound containers, leaving about 3/4 inch top space. Let stand until mixture reaches room temperature, then cover with lids.

Store in refrigerator or freezer; the jam thickens as it cools. Makes about 4 (1-pound) containers. This jam freezes well. Thaw by leaving it in the refrigerator.