4 pints strawberries (5 cups crushed)
7 cups sugar
1/2 teaspoon margarine
1 (1/3/4 ounce) package fruit pectin
Wash strawberries and remove stems. I crush the berries with a potato masher. Measure 5 cups of strawberries into an 8 quart pot. Add margarine and fruit pectin to strawberries; mix well. Bring mixture to a full, rolling boil over high heat, stirring constantly. Add sugar all at once to strawberry mixture. Bring to a full, rolling boil and boil 1 minute, stirring constantly. Make sure it doesn't burn!
Remove from heat and skim off the foam. Fill clean jars quickly to 1/8 inch of tops. Wipe jar rims. Cover with lids and screw bands tightly. Invert jars 5 minutes, then turn upright. Check seals after 1 hour or process in boiling water canner for 5 minutes.
Yield 4 1/2 pints.