Ingredients:
1 qt. strawberries (Discard stems and crush the strawberries - should equal 2 cups crushed strawberries)
4 cups sugar
1 box Sure-Jell

Makes about 5 cups

Directions:
1. Wash and rinse plastic containers with tight fighting lids. Use 1 to 2 cup size containers.

2. Prepare fruit as directed above. For strawberries, crush 1 cup at a time, using a potato masher for best results. If using food processor, pulse to very finely chop. DO NOT PUREE. Jam should have bits of fruit.

3. Measure exact amount of prepared fruit in a large bowl.

4. Measure exact amount of sugar into separate bowl (Do not reduce sugar. Do not use sugar substitutes)

5. Stir sugar into prepared fruit. Mix well. Let stand 10 minutes; stir occasionally.

6. Stir Sure-Jell and 3/4 cup water in small saucepan. (Pectin may start out lumpy) Bring to boil on high heat, stirring constantly. Boil 1 minute stirring constantly. Remove from heat.

7. Stir Sure-Jell mixture into fruit. Stir constantly until sugar is completely dissolved and no longer grainy, about three minutes. (A few sugar crystals may remain.)

8. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover.

9. Let stand at room temperature 24 hours until set. If not set after 24 hours, refrigerate for time indicated on recipe. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.