Step 1

Wash, hull, and slightly crush the strawberries. Place in a large bowl, stir in sugar, and set aside for 30 minutes.

Step 2

To a small saucepan over high heat, add the pectin and ¾ cup water. When it boils, cook for 1 minute, stirring constantly. Pour the mixture into the bowl of strawberries and stir until the sugar dissolves.

Step 3

Pour the jam into sterilized jars, leaving at least ½ inch space from the tops of the containers. Seal with lids. Let stand at room temperature overnight to set. Keep refrigerated for up to 3 weeks—or for up to 1 year in the freezer.