Sterilize glass jars and lids in boiling water or by running them through a dishwasher cycle. Wash and remove the stems from the strawberries and crush them with a potato masher. Add them to a large bowl.
Combine the crushed strawberries with the exact measurements of sugar called for in the recipe. Set aside.
In a saucepan, combine the pectin and water.
Bring the pectin and water to a boil over medium-high heat, constantly stirring, for 1 minute.
Pour the boiling pectin mixture into the crushed strawberries and stir until all of the sugar has dissolved.
Ladle the freshly made strawberry freezer jam into clean glass jars. Seal the jars and allow the jam to set for 24 hours. You can then tighten the lids completely and store the jam in the fridge or freezer.
Serve this delicious homemade jam with English muffins, pour it over a serving of vanilla ice cream, or make a classic peanut butter and strawberry jam sandwich!