4 c. fresh strawberries
8 c. sugar
1 1/2 c. water
2 (3.5 oz./ 98g.) pkg. powdered pectin
Mash strawberries to a fine pulp.
Add sugar and let stand 10 minutes.
Place water and pectin in a small saucepan.
Boil 1 minute, stirring constantly.
Remove from stove.
Mix into strawberry pulp.
Stir for 3 minutes.
Spoon into clean, sterilized jars leaving 1/2 inch at top.
Seal and let stand at room temperature for 24 hours.
Store jam in freezer.
Yield: Just under 6 Pints.