8 c. strawberries, caps removed
1 (1 3/4 oz.) pkg. powdered fruit pectin
2 tbsp. lemon juice
7 c. sugar

PREPARING: In a large bowl crush strawberries, measure 4 1/2 cups. In an 8- to 10-quart kettle combine crushed berries, pectin, and lemon juice. Bring to a full rolling boil (a boil that cannot be stirred down). Stir in sugar. Return to a full rolling boil. Boil hard, uncovered, for 1 minute, stirring constantly. Remove from heat; quickly skim off foam with a metal spoon.

WATER-BATH CANNING: Ladle jam at once into hot, clean half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath for 15 minutes (start timing when water boils). Makes 7 to 8 half-pints.