4 cups ripe strawberries
1 box fruit pectin
4 cups sugar
3/4 cup water

Wash and hull the strawberries and crush them completely.  You should end up with 2 cups of crushed berries.  In a large bowl, mix together the berries and sugar and let them stand 10 minutes.  Combine the fruit pectin and water in a saucepan.  Bring to a boil and boil 1 minute, stirring constantly.  Stir the hot mixture into the fruit bowl and continue stirring for 3 minutes.  Ladle the jam into freezer containers.  Put the lids on immediately.  Let the jam stand at room temperature for 24 hours.  Refrigerate to keep a few weeks or freeze to keep up to a year.  Yields 2 1/4 pints.