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Using a 1 C. measuring device, measure the 5 1/2 cups of sugar out into a medium bowl and set aside. This will allow you to pour the sugar while stirring the strawberries to prevent scorching. Pour all strawberries into a large bowl and mash until they are pulp-like. Using the same 1 C. you used to measure sugar, now use it to measure out 4 cups of mashed strawberries into a 6-8 quart pan. If the fruit is a little short in the last cup add water to make up the diffrence. The relationship is important to use the same 1 C. measuring device.

On medium heat, start cooking the strawberries. Add 1 pkg. of Jel-Ease pectin slowly while stirring the strawberries constantly. Bring just to a boil. Start adding the sugar a little at a time while stirring as not to scorch. Continue stirring until mixture comes to a full rolling boil that cannot be stirred down. Set timer for 2 minutes. Continue cooking and stirring constantly until 2 minutes are up. Remove from heat and using a big spoon quickly skim the top to remove foam.

Immediately fill hot jars to 1/4 inch from top. Place lids and screw bands on tightly. Turn filled jars upside down on a dish towel and start timing for 5 minutes. After 5 minutes turn jars to upright position and let jars set for 24 hours untouched. After 24 hours, make sure all jars are sealed. Store in a cool place.

You will need 3 wide mouth pint jars with lids and bands, Sterilize by boiling jars for 10 minutes and keep hot until ready to fill. Place lids and bands in hot (but not boiling) water until ready to seal jars.