2 1/2 - 3 qts. strawberries
3 3/4 c. prepared berry juice
7 1/2 c. (3 1/4 lbs.) granulated sugar
2 pouches Certo fruit pectin
1/4 c. lemon juice

Remove stems from berries. Crush berries one layer at a time. Place berries in dampened jelly bag. Drip. Measure 3 3/4 cups juice. Pour juice into 6 to 8 quart sauce pot. Measure sugar; set aside.

Open pectin pouch and stand it in cup. Stir sugar and lemon juice into juice. Bring to full rolling boil. Stir constantly. Add pectin. Boil one minute. Remove from heat. Ladle foam. Fill hot glasses to 1/2" from top. Remove bubbles. Seal jars with hot lids. Use 20 minute hot bath. Store in cool area. Yield: 8 cups.