Remove the stems from the wild strawberries and add them to a small saucepan.  Add 2 tbsp of water of juice to help prevent the strawberries from scorching before they release their juice.

Bring the strawberries to a simmer, and cook on low for about 5 minutes.  The berries should release their juice.  Add the calcium water from the Pomona's pectin kit.  This is necessary to activate the powdered pectin.

Mix 1/4 tsp Pomona's pectin powder into the sugar.  Feel free to reduce the amount of sugar used, but this recipe requires at least 2 tbsp of sugar to mix with the pectin to prevent clumping.

Add the sugar and pectin mixture into the simmering strawberries and stir to incorporate.  Simmer for an additional minute to activate the pectin.

Pour the jam into a sterilized jar, and either store in the refrigerator or process in a water bath canner for 10 minutes.  If canning, be sure to leave 1/4 inch of headspace.