1. Crush strawberries, a layer at a time, in a large bowl; measure. (You should have 2 cups.)
2. Stir in sugar; let stand, stirring occasionally, until the sugar is dissolved, about 15 minutes.
3. Bring pectin and apricot nectar to boiling in a small saucepan; boil hard, stirring, 1 minute; stir into fruit; continue stirring 3-minutes. (Some sugar crystals will remain.)
4. Ladle quickly into 6 hot, sterilized, 8-ounce glasses or freezer containers. Seal. Let stand 24 hours at room temperature. Label; date, store in freezer. (If to be eaten within 2 or 3 weeks, refrigerate.)