In a mixing bowl, mash the hulled strawberries with a fork or potato masher until you have a chunky puree.

Add the granulated sugar to the mashed strawberries and stir well. Let it sit for about 10 minutes to allow the sugar to dissolve.

In a separate small saucepan, combine the fruit pectin and water. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.

Pour the hot pectin mixture into the strawberry mixture and stir for 2 minutes until well combined.

Pour the jam into clean jars or containers, leaving about 1/2 inch of headspace. Seal tightly.

Let the jam sit at room temperature for 24 hours to set, then store in the freezer.