Wash the strawberries. Remove the tops and slice the strawberries into a large bowl.

Use a potato masher or add them to a food processor to crush strawberries until there are small chunks of fruit but they aren't pureed. Set aside.

In a medium saucepan, whisk sugar and Sure-Jell together.

Mix water into the sugar mixture and bring to a boil, over medium-high heat, stirring continuously. When a rolling boil is reached, cook for one minute. Remove from heat.

Add the crushed strawberries into the mixture and stir until fully combined.

Pour the strawberry mixture into jars, leaving a little space at the top for expansion when freezing. Wipe the jar rims and put on the lids. Let stand at room temperature for 24 hours. Then refrigerate until serving or freeze.