Clean and hull the berries, and then squish them up, a cup or so at a time, with a potato masher.
Measure out exactly 3 ¼ cups of mashed berries into a large bowl.
Measure out exactly 4 ½ cups of white sugar into a medium bowl, and set aside. Do not put the sugar into the berry mix yet.
Stir ¼ cup lemon juice into the mashed strawberries.
Gradually sprinkle the pectin on top of the strawberry lemon juice mixture a little at a time, stirring to avoid any pectin lumps.
Stir the strawberry and pectin mixture every five minutes or so, for 30 minutes total.
After 30 minutes have passed, give the strawberry mixture one last stir.
Slowly add sugar, stirring it in as you go, so that there are no sugar lumps in the mixture. Stir occasionally until the sugar is completely dissolved, about 5 minutes. (DO NOT stir constantly or you will have runny jam!)
By the time the sugar has completely dissolved, the jam will have thickened a little. Jam will fully thickened after about 24 hours.
Pour freezer jam into containers. Leave a quarter-inch or more of headroom in any sealed containers.
1 Tablespoon = 1 servingYou can eat this jam right away, but if you are planning to freeze it for later, be sure to allow it to sit out on the counter for a day to let it to set up.IMPORTANT: This tutorial is written for use with MCP Regular Pectin. If you use any other kind of pectin, please consult the directions provided. The process is generally the same; however, the amounts may differ slightly.