1 qt. fresh strawberries, capped
4 c. sugar
3/4 c. water
1 box sure-jell fruit pectin

Have strawberries at room temperature. Crush them one layer at a time until crushed strawberries equal 2 cups. Stir in 4 cups sugar and let stand 10 minutes. Mix 3/4 cups water and 1 box sure-jell in a small saucepan. Bring to a boil, boil 1 minute, stirring constantly. Stir in fruit and continue stirring for 3 minutes. Put in containers and freeze. Good with ice cream, pancakes or toast.