Wash, hull, and crush strawberries until you have about 5 cups of crushed fruit.

Prepare jars by washing and keeping them hot in a water bath. Simmer lids in hot water.

In a large pot, combine crushed strawberries and lemon juice.

Stir in powdered pectin and bring to a full rolling boil over high heat.

Add sugar all at once and stir constantly.

Return to a rolling boil and boil hard for 1 minute while stirring.

Remove from heat and skim off foam if needed.

Ladle hot jam into jars, leaving 1/4 inch headspace.

Wipe rims clean, place lids on, and tighten bands.

Process jars in a boiling water bath for 10 minutes.

Remove jars and let cool undisturbed for 12 to 24 hours until sealed.