In a large bowl, combine the strawberries and sugar. Mix well and let stand at room temperature 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.
Find farmers with strawberry patches nearby, farmers’ markets with local strawberries and strawberry recipes with the free TDA Pick Tennessee mobile app or online, at www.PickTNProducts.org