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2 c. crushed strawberries
4 c. sugar
1 box Sure Jell pectin
3/4 c. water


Mix strawberries and sugar thoroughly. Set aside 10 minutes. Stir Sure Jell with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir mixture together until sugar is completely dissolved and no longer grainy. Pour into containers; cover. Let stand at room temperature 24 hours. Jam is not ready to use. Store in refrigerator or freeze. Makes about 4 cup containers.

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