Wash and sanitize 12 half pint jars, lids, and rings.

Fill boiling water canner with water high enough to cover jars with 1-2 inches of water.

Cover and bring water to a boil.

Rinse strawberries, remove stems and any imperfections you wouldn't want in jam.

Crush strawberries and measure out 6 2/3 cups.

Place berries into large pot (twice the size of berries)

Add lemon juice and mix well

Place pectin in small bowl and set aside.

Place sugar in large bowl and set aside.

Gradually add pectin to strawberry and lemon juice mixture.

Heat to a rolling boil that cannot be stirred down. Stir constantly. (You'll know this has been achieved when it appears that the jam is about to boil over.)

Add entire measure of sugar, stirring constantly.

Return to full boil that cannot be stirred down. Cook for 1 minute.

Remove from heat and let stand for 10 minutes.

Skim foam from top of jam

Fill prepared jars leaving 1/4 inch headspace.

Wipe any jam from rims, then place lids and rings on jars.

Process in boiling water canner for 10 minutes keeping covered.

Uncover, turn off heat, and let jars sit for an additional 5 minutes.

Remove jars and let cool overnight. Check for seal after 24 hours.