12 cups hulled strawberries, halved
6 cups sugar
1/2 cup lemon juice
1 pouch liquid fruit pectin
2 tablespoons fresh mint, or lemon thyme
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Combine all ingredients (except herbs) in very large dutch oven. Cook over medium heat. When fruit begins to soften, use potato masher to break down fruit. Continue cooking until translucent and a teaspoon mounds on a chilled plate. Skim foam, add herbs and liquid fruit pectin. Boil one minute and remove from heat. Process for 10 minutes in boiling water.