Rinse and dry the containers you'd like to put the jam in (enough for 5 cups). This recipe fills 5-6 half pint jars.
In a food processor add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed.
Measure exactly 2 cups of strawberries into a large bowl. (It's really important to measure the berries and sugar exactly, or the jam will not set properly.)
Add the sugar, one cup at a time, stirring really well after each addition. Let stand for 10 min., stirring occasionally.
Meanwhile, add water and pectin package to a small saucepan.
Bring to a boil over high heat, stirring constantly.
Once boiling, stir for 1 min. Remove from heat and add it to the strawberry mixture.
Stir mixture really well, for several minutes, until sugar is well dissolved.
Fill containers with jam and leave 1/2'' of head-space at the top.
Cover with lids and allow to stand at room temperature for 24 hours.
After 24 hours you can store jam in the refrigerator for up to 4 weeks or freeze it for up to 1 year!
