Remove the stems from the 4 cups of strawberries, then crush/ puree them in a food processor or blender.
Add 2 cups of pureed strawberries into a bowl with 4 cups of sugar. (You might have some puree leftover, but it should be pretty close.) Mix to combine, then let this set for 10 minutes.
In a medium saucepan over high-heat, stir 1 package of Sure Jell with 3/4 cup of water. Bring to a boil, stirring constantly. Continue to boil for 1 minute, stirring constantly, then remove from heat.
Add the pectin mixture to the bowl of fruit and sugar and stir for 3 minutes until the sugar is dissolved and no longer grainy. A few sugar crystals might remain.
Fill your containers immediately, leaving 1/2 inch space at the top to allow expansion during the freezing.
Cover with lids, then leave at room temperature for 24 hours.
Refrigerate for up to 3 weeks, or freeze for up to 1 year. If frozen, thaw in refrigerator before using.