Gather all ingredients.

Crush strawberries using a potato masher in a large bowl or pulse them in a food processor until finely chopped but not pureed. Drain them through a fine mesh strainer and reserve juice for another use. Transfer 2 cups of crushed strawberries to a large bowl and stir in sugar evenly. Let the mixture sit at room temperature for 10 minutes, stirring occasionally.

Stir dry pectin and water together in a small saucepan until combined. Bring to a boil over medium-high heat, stirring constantly for about 2 minutes or until a thick paste forms and pectin dissolves.

Mix the boiling pectin-water mixture with the strawberry-sugar mixture and stir constantly for 3 minutes, or until properly set according to the spoon test. Pour the mixture into 2 sterilized pint-size jars, leaving a 1/2-inch space at the top. Seal the jars and leave at room temperature for 24 hours.