Wash your jars, lids, and rings in hot soapy water and set aside until ready to use.

Measure out 8 cups of strawberries, wash and hull them.

Next, mash your strawberries with a potato masher, blender or food processor until they are the consistency that you like.

Combine the strawberries, sugar and lemon juice into a large heavy-bottomed pot. Over medium heat stir until the sugar is fully dissolved. Then bring this mixture to a boil, stirring often to keep it from burning.

Continue boiling the strawberry jam gently until it reaches 220 F on a candy thermometer. This takes about 25 minutes.

Set your canning jars onto a towel and label the jam into them leaving 1/4 inch of headroom. Using a canning funnel makes this part so much easier! Wipe the rims of the jars clean with a wet towel, place the lids and rings on finger tight.

Place the canning jars on the canning rack inside of the water bath canner, making sure the water covers the top of the jars by 1-2 inches. Bring the canner to a boil. Once the water is boiling set your timer for 10 minutes.

When the 10 minutes processing is up, turn the heat off and let the canner sit for 5 minutes. Then take the lid off and using your jar lifters take the jars of strawberry jam out of the canner and place them on a towel in a draft-free area. Let the jars sit undisturbed for 24 hours.

Check the jars to make sure they have sealed. The jars that have sealed, take the rings off and wipe down the jars with a damp cloth. Then label them and place them in a cool dark place. Any that haven't place into the fridge.