2 cups crushed strawberries 4 cups sugar
¾ cup water 1 box of Sur-Jel
· Combine strawberries and sugar in a bowl – let stand for 10 minutes.
· Bring water and pectin to a boil. Boil for 1 minute, stirring constantly.
· Add pectin mixture to fruit and stir 3 minutes.
· Ladle quickly into glass containers, Put on cap and screw band tight.
· Let stand at room temperature for 24 hours or until set.
· Then freeze. Yields 6 half pints.
