Wash and dry the jelly jars and strawberries. Remove the stems from the strawberries.

Blend or crush the strawberries to your desired consistency. Measure exactly 2 cups of crushed strawberries into a large bowl.

Stir in sugar, making sure to use the exact amount. Let the mixture stand for 10 minutes, stirring occasionally.

In a saucepan, combine the fruit pectin and water. Bring to a rolling boil over medium-high heat, stirring constantly. Boil for 1 minute, then remove from heat.

Immediately pour the hot pectin into the strawberry mixture. Stir for 3 minutes, or until the sugar is fully dissolved and the mixture begins to thicken.

Pour the jam into prepared jars, leaving ½ inch of space at the top. Secure with lids.

Let the jars sit at room temperature for 24 hours to set. Store in the freezer for up to 1 year.