2 c. mashed strawberries
4 c. sugar (or 3 c. sugar + 1 c. honey)
1 pkg. fruit pectin (Sure-Jell) (found in your baking isle)
3/4 c. water

Mix strawberries and sugar thoroughly; set aside 10 minutes. Stir fruit pectin with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute; remove from heat.

Stir mixtures together until sugar is completely dissolved and no longer grainy. Pour into plastic containers; cover with tight lids. Let stand at room temperature 24 hours. Store in freezer. After opening, store in refrigerator. Makes about 4 (8 ounce) containers.

P. S. (Don't forget to label your containers.)