If you are canning your jam, then sanitize and prepare the jars. Boil them in a water bath for ten minutes, then remove.

Wash strawberries and remove the stems and hulls. Crush the strawberries either by using a food mill or hand potato-masher.

Place strawberries, water, and lemon juice in a large stock pot. Stir in pectin and heat the mixture over high heat until it comes to a rolling boil.

Add in the sugar and return to a rolling boil. Continue boiling for a minute, while stirring then remove from heat.

If you don't plan on canning the jam then let cool for a few minutes before pouring into containers.

If you are canning the jam, place a funnel in jar, then ladle the hot jam into the warm jars, leaving a ¼" head space.

Place sealed jars into a boiling water bath and boil, fully submerged, for 10 minutes. Carefully remove jars and place on a cooling rack to cool.