Remove and discard strawberry stems. Crush strawberries. 4 cups of fresh strawberries should yield roughly 2 cups of crushed strawberries. Use ONLY 2 cups of freshly-crushed strawberries in the recipe.
Add 4 cups of sugar to the crushed strawberries. Do not reduce the amount of sugar/use sugar substitutes; it will result in setting failures.
Stir 1 package of Sure-Jell Premium Fruit Pectin and 3/4 cup of water in a small saucepan. Bring to a boil on high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat.
Add pectin mixture to fruit + sugar mixture. Stir for 3 minutes or until sugar has completely dissolved.
Pour freezer jam mixture into mason jars, leaving 1/2 inch spaces at the top for expansion during freezing. Cover tightly with a lid.
Allow the freezer jam to stand at room temperature for 24 hours (or until fully set). Refrigerate for immediate use; freeze for future use.