Crush the strawberries until you reach your desired consistency.
Add 4 cups of sugar to the crushed strawberries and let stand for 10 minutes, stirring occasionally to ensure the sugar incorporates.
In a medium saucepan, combine the water and packet of pectin. Cook until the mixture comes to a rolling boil, about 1 minute, stirring constantly.
Add the pectin mixture to the strawberry one, and stir until sugar is completely dissolved and well incorporated.
Fill mason jars with your homemade preserves, leaving 1/2 inch room at the top. Store in refrigerator or freezer.