Measure exact amount of crushed strawberries into a large bowl. (To crush the berries, I prefer to use a potato masher or rigid pastry cutter. If using a food processor, pulse lightly to still have a nice amount of chunkiness, with small bits of fruit. Do not puree.)

Add exact amount of sugar to the crushed berries and stir to combine. Let sit for 10 minutes, stirring occasionally.

Stir pectin and water in a small saucepan over high heat and bring to a boil. Boil for 1 minute, stirring constantly. Remove saucepan from heat.

Pour pectin mixture over berry/sugar mixture and stir for 3 minutes, or until sugar has completely dissolved. If a few sugar crystals remain, that's alright.

Using a ladle, immediately fill jars (I like to use 1/2-pint jars, which will give you about 5 jars of jam), leaving 1/2 inch of space at the top. A wide-mouth funnel is helpful for filling the jars. Clean any jam from jar rims with a wet paper towel and cover jars with lids. Let jars stand at room temperature for 24 hours.

To use immediately, store in refrigerator for up to 1 month. Otherwise store in the freezer for up to one year. Then simply thaw in refrigerator before using.