In a medium bowl, mash the strawberries with a potato masher until you reach a pureed consistency. Measure out 2 cups of crushed berries and place them in a large bowl.

Add 4 cups of sugar, stirring after each cup. Set aside.

Bring ½ cup water to a boil in a small saucepan. Add pectin and stir at a low boil for one minute. Remove pan from the heat.

Add the hot pectin mixture to the mashed strawberries. Stir well to incorporate. Allow the mixture to sit for 10 minutes.

Fill plastic or glass jars to fill line; 1/2 inch from the top of the jar. Cover with a lid and allow to cool on the counter for 24 hours.

Place jars in the refrigerator or freezer. Recipe makes 5 (half pint) jars of jam.