Place strawberries into a food processor and pulse them about 8-10 times to break them up. You still want to see some chunks.

Place the crushed strawberries into a large bowl and add the sugar, 1 cup at a time, stirring to combine until all the sugar is used.

Stir in the vanilla extract and let the mixture sit for about 10 minutes, stirring every 10-15 minutes until the sugar is dissolved.

In a small saucepan, whisk together the water and fruit pectin, bringing it to a boil for a minute while stirring constantly.

Add the pectin mixture to the strawberries and stir well.

Pour the strawberry jam into clean jelly jars, leaving at least ½ inch headroom.

Wipe the rim of the jars and screw on the lids and bands.

Let the jars sit at room temperature for about 4 hours to cool completely, then refrigerate or freeze.