4 C strawberries, cut in half
4 C white sugar
¾ C water
1 pkg. (1 ¾ ounces) powdered fruit pectin
Mash the strawberries with a potato masher until slightly chunky to make 2 cups of crushed strawberries. Mix the strawberries and sugar in a large bowl. Let stand at room temperature for 10 minutes, stirring occasionally. Combine the water and pectin in a saucepan and heat to boiling, stirring constantly and boil for 1 minute. Pour the hot pectin over the strawberries and stir constantly for 3 minutes. Immediately spoon mixture into jar leaving ½ʺ headspace. Seal and let stand at room temperature for about 24 hours or until set. Store in freezer up to 6 months or in refrigerator up to 3 months.