Place the strawberries in a food processor and pulse until crushed. (Do not puree)

In a large bowl, combine the strawberries and sugar.

Stir well and allow to sit for 10 minutes.

Add the lemon juice and fruit pectin to the strawberry mixture.

Stir the mixture until all the sugar is dissolved.

Ladle the jam into clean, prepared canning jars leaving 1/2 inch head space.

Clean the rims of the jars with a paper towel dipped in white vinegar.

Cover with clean lids and screw on bands to finger tight.

Allow the jam to sit at room temperature for 24 hours.

Store in the refrigerator for up to three weeks or freeze for up to one year.