Step 1

Measure exact amount of crushed strawberries into a large bowl. (To crush the berries, I prefer to use a potato masher or rigid pastry cutter. If using a food processor, pulse lightly to still have a nice amount of chunkiness, with small bits of fruit. Do not puree.)

Step 2

Add exact amount of sugar to the crushed berries and stir to combine. Let sit for 10 minutes, stirring occasionally.

Step 3

Stir pectin and water in a small saucepan over high heat and bring to a boil. Boil for 1 minute, stirring constantly. Remove saucepan from heat.

Step 4

Pour pectin mixture over berry/sugar mixture and stir for 3 minutes, or until sugar has completely dissolved. If a few sugar crystals remain, that's alright.

Step 5

Using a ladle, immediately fill jars (I like to use 1/2-pint jars, which will give you about 5 jars of jam), leaving 1/2 inch of space at the top. A wide-mouth funnel is helpful for filling the jars. Clean any jam from jar rims with a wet paper towel and cover jars with lids. Let jars stand at room temperature for 24 hours.

Step 6

To use immediately, store in refrigerator for up to 1 month. Otherwise store in the freezer for up to one year. Then simply thaw in refrigerator before using.