Grams' Strawberry Preserves

Ingredients:

• * 2 qt. strawberries (makes about 4 cups of washed, hulled and crushed)
• * 7 cup sugar
• * 1 pouch of Certo Liquid Fruit Pectin

Directions:

Wash jars and screw bands in hot, soap water; rinse with warm water. Pour boiling water over flat lids in saucepan off the head. Let stand in hot water until ready to use.

Prepare strawberries using potato masher to crush.

Measure EXACT amount of prepared fruit into 6 or 8 qt saucepan. Stir sugar into fruit in saucepot. Do not reduce, do not use sugar substitutes.

Bring mixture to full rolling boil (boil that doesn't stop boiling when stirred) on high heat, stirring constantly.

Stir in Pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling 1/8 inch of tops. Wipe jar rims and threats. Cover with flat lids; then screw bands tightly. Invert jars 5 minutes, then turn upright. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.

Let stand at room temperature 24 hours. Store unopened jam in cool, dry, dark place up to 1 year. Refrigerate opened jams up to 3 weeks.