Summer strawberries are the best strawberries, and now you can have them all year long.

Strawberry Jam

Wash empty canning jars in hot, soapy water. Rinse jars thoroughly. Put jars in boiling-water canner with enough water to completely cover the jars.
Bring the canner water to a simmer (180 degrees). Do not boil. Keep jars in simmering water until needed. Set screw bands aside. They do not require heating or sterilizing. Place lids, the flat, small portion of the two-piece jar closures, in separate saucepan, cover with water and bring to a simmer (180 degrees). Do not boil. Keep lids hot until ready to use.

In a large stockpot, crush strawberries* 1 cup at a time. Add sugar and lemon juice. Bring mixture to
a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle into jars, leaving 1/8-inch headspace. Wipe rim with a clean, damp cloth. Put on lids and bands.

With jar lifter, add jars to hot water in canner. If necessary, add more water to cover jars with 1 inch of water. Cover and bring water to a boil over high heat. Process 10 minutes.

Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Let stand at room temperature 24 hours. Store unopened jam in cool, dry, dark place up to 1 year. Refrigerate opened jam up to 3 weeks.