Wash and thoroughly dry the jam containers and lids (suggest using 1 cup plastic containers). Set aside.
Wash the strawberries. Remove and discard the caps.
Place berries in the work bowl of a food processor and pulse until coarsely chopped (do not overprocess, you want some chunks in your jam), or use a potato masher.
Measure the fruit to the exact amount--2 cups. Place fruit in a large bowl. Stir in the sugar and let mixture rest for 10 minutes, stirring occasionally.
Put water in a small saucepan, then stir in pectin. Heat over high heat until the mixture comes to a boil. Boil for 1 minute, stirring constantly.
Remove from heat and pour into the bowl with fruit and sugar. Stir until sugar is dissolved. (A few crystals may remain--this is ok)
Pour the jam into the prepared containers,leaving about 1/2 inch at the top for expansion during freezing. Let stand for 24 hours at room temp. until set.
Refrigerate or freeze immediately. Jam may be refrigerated up to 3 weeks or frozen up to one year.
Thaw frozen jam in the refrigerator.