• Wash the berries and remove the hulls, then crush the strawberries one layer at a time. Measure 5 cups of crushed berries into a large saucepan. Stir in the powdered pectin and lemon juice and mix well.
• Bring to a full boil over high heat and stir in the sugar. Return to a boil and cook for 1 minute, stirring constantly.
• Remove from the heat, stir, and skim for 5 minutes.

How To Freeze

• After stirring and skimming the jam for 5 minutes, ladle it into freezer-safe containers, leaving 1 inch of headspace for expansion.
• Let the jam fully cool, then place the lids on the containers and label them and place them into the freezer.

How To Can

• Ladle the jam into your prepared jars, leaving 1/4 inch of headspace. Remove the air bubbles and wipe the rims clean.
• Place the lids and rings on finger tight.
• Process in a water bath canner for 10 minutes, adjusting the time to your altitude.
• Then turn off the heat and let the canner sit for 5 minutes. Then remove the jars and place them onto a towel. Let them sit undisturbed for 24 hours so the jars can seal. Any jars that didn't seal after that time need to be reprocessed with new lids or refrigerated.