Prepare 5 1-cup containers to hold your jam. Wash them in hot soapy water and dry thoroughly with a clean towel.

Wash and drain the strawberries. Remove the stems and crush the strawberries with a potato masher. It might be easier to work in smaller 1-cup batches of berries at a time rather than try to mash the whole batch at once.

Measure exactly 2 cups prepared mashed fruit and juices into a large bowl. Stir in the sugar and let stand for 10 min., stirring occasionally.

Mix water and pectin in small saucepan. Bring to boil over high heat, stirring constantly. Continue boiling and stirring for 1 min until the pectin is completely disolved. Add the pectin and water to the fruit mixture and stir for 3 min. or until sugar is mostly dissolved. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops, be sure to leave that extra space since the jam will expand as it freezes. Clean up any splashes of jam from the top edges of the containers with a damp paper towel or clean cloth. Immediately cover the containers with their lids.

Let stand at room temperature for 24 hours. Jam will then be ready to use. You can store it in the refrigerator for up to 3 weeks or in the freezer for up to 1 year. You'll need to thaw it in the refrigerator before using to make it spreadable again.