Wash and dry containers you are using for jam, set aside.

Wash and hull (cut off the tops) strawberries.

Crush strawberries to desired consistency, then measure out 2 cups.

Cover strawberries in sugar and set aside for 15-20 minutes.

Pour pectin and water into small saucepan and bring to a boil, allow to boil for 1 minute.

Pour boiling mixture over strawberries and stir well.

Let strawberry mixture sit for 5 minutes.

Ladle into clean jars.

Wipe outside of jar, especially the rim.

Place lid and rings on jar and seal.

Store in refrigerator for up to one month or in the freezer for up to a year.

Makes 3.5 pints.