Cut the stems off all of the strawberries. Crush the strawberries until only small chunks are left. You can use a stand mixer with the paddle attachment or by hand with a potato masher (or a combination of these) to do this. 

Measure out 2 cups of crushed strawberries and add them to a large mixing bowl. 

Add all of the sugar to the strawberries and let it sit for 10 minutes, stirring occasionally.

Stir together the pectin and 3/4 cup water in small sauce pan. Bring to a boil for 1 minute, stirring constantly. Remove from heat. 

Add the pectin mixture to the strawberries in the bowl and stir for 3 minutes. (This is a very important step to follow exactly!)

Using a ladle (and a funnel would be helpful too), fill your containers immediately as the jam will begin to set. Make sure to leave 1/2 - 1 inch head space for expansion during freezing. 

Cover with lids and let jam stand at room temperature for a few hours until set. If freezing, jam must be completely cool first.

Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in the refrigerator before using. When you're ready to use it, let the jam thaw in the refrigerator for about 24 hours.