Wash and dry the freezer-safe containers and set aside.
With a potato masher or in a food processor, mash 2 pounds ripe strawberries, leaving some chunks. Measure out 2 cups of berries into a large bowl.
Stir in 4 cups granulated sugar. Allow the mashed berries to stand for 10 minutes.
In a small saucepan, add 1 (1.75-ounce) package fruit pectin and ¾ cup water and whisk to combine. Stirring constantly, bring the mixture to a boil over high heat and stir for 1 minute.
Pour the pectin mixture in the strawberry mixture and stir for 3 minutes or until the sugar is dissolved.
Ladle the jam into 5 (8-ounce) jars or freezer-safe containers, leaving about ½ inch at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature.
Refrigerate for up to 3 weeks or freeze for 1 year.
