Chop strawberries and place in a bowl. Using a potato masher, even crush the strawberries.
In a small bowl, whisk together the sugar and the pectin.
Add pectin/sugar mixture to strawberries and stir for 3 minutes.
Ladle into jars, leaving ½ inch headspace at the top, and cap.
Ready to eat in 30 minutes.
Notes
Be sure and leave ½ inch headspace to allow for expansion in the freezer.Use pectin specifically labeled as freezer pectin or instant pectin. Regular pectin requires more sugar and heat to set up. This will keep in the refrigerator for 3 weeks and up to a year in the freezer.