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

Remove stems from strawberries; rinse and drain. Puree strawberries in container of electric blender. Combine puree and sugar, stirring well. Set aside 10 minutes. Stir pectin into water. Bring to a boil; boil 1 minute. Pour pectin mixture into puree; stir 3 minutes. Ladle into sterilized jars, sealing at once with metal lids or ladle into frozen food containers and seal at once with plastic lids. Allow to stand at room temperature for 24 hours. Store in freezer.

Yield: about 3 pints.

Note: Jam may also be used as ice cream topping. Let stand at room temperature 10 to 15 minutes before serving.