Adapted from the Ball Blue Book of Preserving
2 1/2 quarts of strawberries
6 T. powdered pectin (1 standard size box)
1/4 c. lemon juice
6 c. sugar
1. Wash strawberries, and remove stems. Crush strawberries.
2. Combine strawberries, pectin, and lemon juice in a large sauce pan. Bring to a boil, stirring occasionally. Use a pan at least twice as big as the volume of the strawberry mixture. When it starts to boil, you want to give it plenty of room, or you will have a very big, sticky mess to clean up. And yes, I am speaking from experience.
3. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
4. Ladle hot jam into hot jars, leaving 1/4" head space. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Yield 12 half pints.
I use the Ball Blue Book of Preserving all summer long. I would highly recommend purchasing one if you are going to be doing canning and freezing. The book is full of great recipes, and also provides the basic information if you are just getting started.
P.S. Thanks Mom for all of those hands-on lessons in canning while we were growing up. Back then it felt like a chore, and now it's one of my favorite things to do.