Makes 5 or 6 half-pint jars
 
1 qt.  strawberries (to make 2 cups crushed)
4 cups sugar
1 package powdered pectin
1 cup water
 
Note;  If jam is too firm or tends to separate, stir.  If it is too soft, bring it to a boil; it will thicken when cool.
 
1.  Sort, wash, and drain berries.  Remove tops.  Crush berries; place in a large mixing bowl. 
2.  Add sugar, mix well, and let stand 20 minutes. stirring occasionally.
3.  Dissolve pectin in water;  boil 1 minute.
4.  Add pectin solution to berry mixture;  stir 2 minutes.
5.  Pour jam into freezer containers or canning jars, leaving 1/2 inch space at the top.  Cover containers and let stand at room temp. for 24 hours or until jam has set. 
6.  Store up to 3 weeks in refrigerator or up to a year in the freezer.  Once a container is opened, refrigerate and use within a few days.