Step 1

Crush strawberries, one layer at a time. Place prepared strawberries in jelly bag; hang and let drip into bowl until dripping stops. Press bag gently to remove any remaining juices. Measure exactly 3-3/4 cups prepared juice into large saucepan. Stir in lemon juice. Add sugar; mix well.

Step 2

Bring to full rolling boil on high heat; cook 1 min., stirring constantly. Remove from heat. Immediately stir in liquid pectin. Stir and skim foam for 5 min.

Step 3

Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Cover with lids. Let stand at room temperature 24 hours or set.