What you will need:
Strawberries, 5-6 cups
Powdered Fruit Pectin (this is sold in the canning aisle of supermarkets), 6 TBS
Sugar, 7 cups
Lemon juice, 1/4 cup - We forgot the lemon juice and many recipes don't even require this
Small mason jars with lids, 8
Large canning pot
Large pot to make the jam
The Pioneer Woman suggests to get a rack to fit inside pot but we didn't have one and we were find. She also suggested to get a jar lifter. We didn't have that as well and used long tongs to pull the jars from the hot water.
1. In a large pot that is large enough to hold 8-10 jam jars, bring water to a rolling boil, then turn down to simmer. Heat jars and lids until ready for use. Do not boil. Set bands aside.
2. Smash strawberries in a large bowl or on rimmed cookie sheets, then combine strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
4. Carefully spoon or ladle hot jam into hot jars leaving 1/4 inch head-space. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.