|Fully ripe strawberries||2 Quart, washed and drained|
|Fruit pectin||6 Tablespoon (1 Box)|
|Sugar||4 Cup (64 tbs)|
Crush berries with a potato masher or plate, one layer at a time, so that all berries are reduced to pulp.
Place berries in a very large, heavy-bottomed saucepan.
Stir pectin into pulp.
Bring quickly to a full, hard boil, stirring constantly.
Stir in sugar; bring back to a full rolling boil that is impossible to stir down and boil hard for 1 minute, continuing to stir constantly.
Remove from heat; skim foam with metal spoon.
Ladle into hot, sterilized jars, leaving 1/2-inch space at top.
Wipe spills from rim of jar.
Cover at once with 1/8 inch melted paraffin.