Mash the strawberries in a large pot with a potato masher or fork until they reach your desired consistency.

Stir in the lemon juice and pectin until well combined.

Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly.

Add the sugar all at once and stir until it dissolves completely.

Bring the mixture back to a full rolling boil (a boil that doesn’t stop bubbling when stirred) and let it boil for 1 minute while stirring constantly.

Remove the pot from the heat and skim off any foam from the surface with a spoon.

Ladle the hot jam into clean mason jars, leaving about ¼ inch of space at the top.

Let the jars cool to room temperature, then screw on the lids and store in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. Enjoy!