Crush strawberries one layer at a time with fork. Measure 2 c. crushed berries. Stir in sugar and let stand 10 minutes. Mix water and Sure-Jel in pan and bring to hard boil. Boil 1 minute. Stir into berries immediately and stir for 3 minutes. Ladle into pint containers (or smaller), leaving 1/2" clearance from top. Cover and let stand at room temperature for 24 hours. Store in freezer. Makes about 3 - 4 pints.
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