Mix the strawberries, pectin, water, and Kool-Aid together in a large pot. Bring to a boil over medium-high heat. Add sugar and let the mixture boil for 4 minutes, stirring constantly.

Place several paper towels by the pot and move your jars over onto the paper towel.

Ladle hot jam into jars using a funnel. Leave as little space on top as you can, without overflowing it. Place lid and ring on jar, securing both well. Jars will be very, very hot! They may get a bit messy, which is fine. You can use the inversion method (seen below) for long term storage, or you can just let the jars sit until cool and then place them in the refrigerator or the freezer.