Start by sterilizing your jars and lids.

In a large bowl, mash the hulled strawberries using a potato masher.

In a large pot, mix the mashed strawberries, sugar, and lemon juice. Stir well until the sugar is mostly dissolved.

Stir in the fruit pectin and bring the mixture to a rolling boil.

Once boiling, let it cook for about 10 minutes, stirring frequently to prevent sticking.

To check if the jam is ready, place a spoonful on a cold plate. If it holds its shape, it’s good to go; if not, boil for another few minutes.

Using a funnel, carefully pour the hot jam into your sterilized jars, leaving about 1/4 inch of headspace.

Add the lids and screw on the bands until they're fingertip-tight.

Process the jars in a water bath for about 10 minutes.