3 c. crushed strawberries
5 c. sugar
3/4 c. water
1 (1 3/4 oz.) pkg. powdered fruit pectin

Combine strawberries and sugar; let stand 20 minutes, stirring occasionally.

Combine water and fruit pectin in a small saucepan. Bring pectin mixture to a boil; boil 1 minute, stirring constantly. Add pectin mixture to fruit, and stir 3 minutes. Immediately spoon preserves into freezer containers, leaving 1/2 inch headspace. Cover at once with lids. Let stand at room temperature 24 hours; freeze. To serve, thaw preserves. Yield: about 6 cups.

Note: Preserves may be stored in the refrigerator 3 weeks.