1. In a large bowl, mash the strawberries with potato masher until slightly chunky to make 2 cups crushed strawberries. Add sugar then let stand at room temperature 10 minutes.

2. Mix the water and pectin in a medium saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour the hot pectin mixture over strawberry mixture and stir for at least one minute until well combined.

3. Spoon the jam mixture into jars or freezer containers, leaving 1/2-inch of room at the top of each container. Wipe the rims of each container clean; seal. Let stand at room temperature about 24 hours or until set.

4. Store the jam in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.