Remove the stems from the strawberries and use a food processor to crush them. About 10-15 seconds should do. You want a lot of dice sized chunks left in the mix
Measure EXACTLY 2 cups of processed strawberries using a dry measuring cup into a large glass bowl. Do not use extra fruit! The fruit/sugar/pectin ratio is very important.
Add sugar to bowl and stir for 1 full minute. Put the bowl in the microwave on high power for 3 minutes. This will not cook the strawberries. But it will heat them up enough to dissolve the sugar.
Stir for another minute. Let the strawberry mixture sit for about 2 hours stirring every 20-30 minutes. At the end of 2 hours, check to make sure all the sugar has been completely dissolved. If not, continue to wait and stir another 20-30 minutes.
Combine the liquid pectin and lemon juice in a separate bowl until combined. Add the pectin mixture to the strawberry mix and stir for a full 3 minutes.
Fill mason jars with jam leaving 1/2 inch airspace. Close jars and let stand at rom temperature for 24 hours until set.
Freeze for up to 6 months
