De-stem strawberries and rinse thoroughly. Place strawberries in a large bowl and crush them using a potato masher or food processor. NOTE: Do not puree – jam should have small bits of fruit.
Add sugar to the strawberries and mix well. Let stand for 10 minutes, stirring occasionally.
In a small pot over medium-high heat, add ¾ cup water and pectin. Bring to a boil and let boil for 1-2 minutes, stirring constantly. Remove from heat.
Stir the pectin mixture into the strawberry mixture. Stir constantly until the sugar is completely dissolved (about 3 minutes).
Pour into prepared glass jars or plastic containers, leaving ½ inch at the top for expansion during freezing. Cover with lids.
Let stand at room temperature for 24 hours until set. Refrigerate for up to 3 weeks or store in the freezer for up to 1 year. Thaw in the refrigerator before use.
