2 c. mashed strawberries
4 c. sugar
1 box Sure-Jell fruit pectin
3/4 c. water

Mix strawberries and sugar thoroughly. Set aside 10 minutes. Stir Sure-Jell 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. Let stand at room temperature 24 hours. Store in freezer. After opening, store in refrigerator. Makes about four 8 oz. containers.

Note: Measure sugar and fruit exactly and do not change amounts or jam will not set properly. A potato masher works best for strawberries.