In a bowl, mash the strawberries, add sugar; stir well and set aside.
In saucepan add pectin and water, stir over medium heat until boiling. Boil 1 minute and remove from heat. Pour pectin mixture into the strawberries; stir well until sugar is completely dissolved and not gritty, 3 minutes.
Pour jam into plastic containers; add lids after jam has cooled. Once the lids are on and label, let it set at room temperature for 24 hours. After this period is complete; the jam is ready for use or to be stored in the freezer.