3 c. crushed strawberries
5 c. sugar
3/4 c. water
1 (1 3/4 oz.) pkg. powdered pectin

Combine strawberries and sugar; let stand 20 minutes, stirring occasionally. Combine water and pectin in a small saucepan. Bring to a boil. Boil 1 minute, stirring constantly. Add to fruit and stir 3 minutes.

Quickly spoon into freezer containers or hot sterilized jars, leaving 1/2 inch headspace. Cover at once with plastic or metal lids and screw on bands. Let stand at room temperature 24 hours; freeze. Makes 7 half pints.