In a large bowl, combine the strawberries and sugar. Mix well and let stand at room temperature for 10 minutes. Meanwhile, mix the water and pectin in a small saucepan over medium-high heat. Bring to a boil and boil 1 minute, stirring constantly. Stir into the strawberries for 3 minutes. Quickly ladle into sterilized freezer jars, leaving 1/2-inch headspace. Seal immediately. Let the jars stand at room temperature until the jam is set (up to 24 hours), then refrigerate and use within 1 month or freeze up to 1 year.