Strawberries (enough to make 2 cups
when crushed)
4 cups sugar
1 box pectin
3/4 cup water

Rinse strawberries and cut the
tops off. Smash the berries, using a
potato smasher. In a separate bowl,
measure out 2 cups of crushed
strawberries and mix with 4 cups of
sugar. Let the mixture stand for 10
minutes. Stir occasionally.
Stir one box of pectin and 3/4
cup of water in a saucepan. Bring
to a boil on high heat and stir the
pectin into the strawberry mixture
until dissolved. Pour into freezer
containers. The jam needs to set
out for 24 hours, then freeze.