Rinse and dry the containers you'd like to put the jam in (enough for 5 cups). I always use glass mason jars but plastic containers work great also. 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!

You might also like Raspberry Freezer Jam!