Instructions:

 Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers. 

Crush strawberries, using a potato masher for best results. Do not puree; jam should have little bits of fruit. Measure 2 cups, exactly, of crushed strawberries into a large bowl. Measure exact amount (4 cups) of sugar into strawberries. Mix well.

Let stand 10 minutes; stir occasionally. Stir 1 box pectin and 3/4 cup water in small saucepan. (Pectin may start out lumpy). Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constatntly. Remove from heat. Stir pectin mixture into strawberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain).

Pour into prepared containers, leaving 1/2-inch space at top for expansion during freezing; cover. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year.