1 qt. strawberries (1 3/4 c.), crushed
4 c. sugar
2 tbsp. lemon juice (fresh)
1 pouch Certo fruit pectin

Crush strawberries (use potato masher). Measure sugar into large bowl. Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally. Empty contents of Certo pouch into small bowl. Stir in lemon juice. Stir fruit pectin mixture into fruit mixture. Stir constantly for three minutes. Fill clean plastic containers to within 1/2 inch of tops. Wipe off top edges of containers, quickly cover with lids. Let stand at room temperature 24 hours. Then place in freezer. Refrigerate after opening. Makes 4 cups.