1 3/4 cups crushed strawberries (about 1 quart)
4 cups sugar
2 tablespoons lemon juice
1 pouch liquid pectin

Measure 1 3/4 cups crushed strawberries. Place in an extra large bowl. Add sugar, mix well and let stand for 10 minutes.

Measure lemon juice into a small bowl. Add liquid pectin and stir well. Stir into fruit and continue stirring for 3 minutes.

Pour jam into freezer containers or canning jars, leaving 1/2-inch headspace. Cover container. Let stand at room temperature until set (up to 24 hours). Freeze or refrigerate.

Yield: about 4 half-pint jars

Source: University of Georgia in cooperation with the USDA