Crush sliced berries with potato masher or bottom of glass- leave them coarse with some large pieces.

Place berries into a 3 or 4 quart microwaveable bowl (nothing smaller as it can boil over).

Stir sugar and powdered pectin into berries making sure you blended them in well.

Microwave on high 3-5 minutes until mixture reaches a rolling boil. Stir. Reduce power to 50% and microwave around another 5 minutes stirring occasionally until berry mixture begins to thicken to a medium syrup and coats back of spoon ( jam will thicken as it cools). Put into 2 clean 1/2 pint jars, or one pint jar. Refrigerate when cool.

This makes roughly one pint of strawberry jam. It's texture is more like a thick syrup--great on ice cream. If you want thicker, add an additional tsp.of pectin--but try it this way first.