2 qts. strawberries
6 c. sugar
4 tbsp. lemon juice (2 lemons)
1 jar Certo pectin

Clean strawberries and mash them. Mix with sugar and lemon juice. Stir until sugar is dissolved. Mix in pectin. Place in containers and let stand at room temperature for 24 hours, then freeze. May be kept in refrigerator for 3 weeks.