1 3/4 c. (about 1 qt.) ripe strawberries
4 c. (1 3/4 lb.) sugar
2 tbsp. lemon juice
1/2 bottle liquid fruit pectin
1 tbsp. crushed dried mint leaves

Prepare containers. Use only 1 pint or less in size with tight lids. Wash, scald. Drain jars and lids.

Stem and thoroughly crush berries. Measure 1 3/4 cups into large bowl. Add mint.

Thoroughly mix sugar into fruit. Let stand 10 minutes. Measure 2 tablespoons lemon juice. Add to pectin in small bowl. Stir into fruit. Continue stirring about 3 minutes. (A few sugar crystals will remain.) Ladle quickly into jars. Cover tightly at once. Let stand at room temperature until set (about 24 hours). Store in freezer. (Will keep 2 to 3 weeks in refrigerator.)