Strawberry Jam

1. Crush 1 cup of berries in an 8-quart pot. Continue adding berries and crushing until you have 5 cups crushed berries. Stir in pectin and margarine. Heat on high, stirring constantly, until mixture comes to a full rolling boil. Add sugar all at once. Return to boiling; boil 1 minute, stirring constantly. Remove from heat; skim off foam.

2. Ladle at once into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner 5 minutes. Remove jars; cool.