• 1/3 Cup U-Bake Pectin
• ¾ Cup Water
• 2 Cups Strawberries, mashed, at room temp
• 4 Cups U-Bake Sugar

Mix strawberries and sugar thoroughly in bowl. Let set for 10 minutes, stirring occasionally. Bring pectin and water to a boil. Boil for 1 minute, stirring constantly. Pour pectin mixture into strawberry mixture and stir until sugar is mixed well. Pour into containers. (Size of your choice) I prefer small glass jelly jars. Let sit on countertop for 24 hours then freeze. To use; defrost in refrigerator. Do not double this recipe. If using frozen strawberries, do not add sugar to them.