rinse containers and lids with boiling water

stem and crush strawberries a cup at a time

measure 2 cups exactly fruit in lrg bowl..stir in sugar. let stand ten minutes.

mix water and pectin in small saucepan. bring to boil on high heat. stirring constantly. continue boiling for 1 min.

or until sugar is almost dissolved.

fill all containers immediately to within 1/2 in. of tops.

wipe off edges of containers. let stand room temp. for 24 hours.

jam is ready to use or freeze.