2 cups crushed strawberries (about 4-5 cups whole berries before crushing)
4 cups granulated sugar
¾ cup water
1 tablespoon freshly squeezed lemon juice
2 ounces (about 6 tablespoons) powdered fruit pectin
Combine strawberries and sugar in a large bowl. Set aside for 10 minutes, stirring regularly.
In a saucepan, bring water and pectin to a boil over high heat, stirring constantly. Boil 1 minute. Stir hot pectin and lemon juice into strawberry mixture. Stir constantly for 3 minutes. Fill sterilized freezer-safe jars or other containers, leaving about ½-inch of headspace. Quickly cover with lids. Let stand at room temperature for 24 hours. Freeze for up to 12 months or refrigerate for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.