Wash 6 pint containers and lids with boiling water. Dry thoroughly and set aside.
Stem and crush strawberries thoroughly. If desired, you can also chop berries in a food processor. This is what I did. You want it to remain slightly chunky.
Measure exactly 2 cups of strawberries into large bowl.
Stir the sugar into the berries. Let stand 10 minutes, stirring occasionally.
Mix water and pectin in a small saucepan and, stirring constantly, bring to a boil over high heat. Continue boiling and stirring for 1 minute.
Add the hot pectin to the strawberry mixture and stir for 3 minutes or until sugar is almost dissolved. A few sugar crystals may remain.
Fill each container with jam making sure to leave a 1/2 inch space on the top of the jars. This is important because it allows room for the jam to expand as it freezes.
Wipe off the top edges of containers and immediately cover them with lids. Let stand at room temperature for 12-24 hours.
After the jam has rested, store it in the refrigerator for up to 3 weeks or in the freezer for up to 1 year. Thaw in refrigerator before using.
