2 cups crushed strawberries
4 cups sugar
1 pkg powdered pectin (sure-gel)
1 cup water
Sort and wash fully ripe strawberries. Remove caps and stems. Crush berries. Place prepared berries in a large mixing bowl. Add sugar, mix well, and let stand for 20 minutes, stirring occasionally.
Dissolve pectin in water and boil for 1 minute. Add pectin solution to berry-and-sugar mixture and stir for 2 minutes.
Pour jam into freezer containers or canning jars, 1/2 inch head space.
Cover container and let stand at room temperature for 24 hours or until jam sets. Label and freeze.
Store up to 4 weeks in refrigerator after opening.