1 qt ripe strawberries, mashed
4 cups sugar (do not reduce sugar)
3/4 cup water
1 box SURE-JELL Fruit Pectin
Measure: 2 cups mashed strawberries into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally
Bring water and pectin to boil in small saucepan on high heat, stirring constantly. Continue boiling and stirring for one minute. Stir into fruit mixture in bowl. Stir in 3 minutes or until sugar is completely dissolved
Fill containers quickly to within 1/2 inch of tops, cover with lids. Let stand at room temperature 24 hours. Jam is ready to use. Refrigerate up to 3 weeks or freeze up to one year; thaw in refrigerator. Makes about 6 cups.
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