Wash the strawberries. 

Pat the berries dry with a towel.

Stem the berries.

Slice the berries in half, lengthwise.

Once your bowl is full, crush the berries with a potato masher; or you can puree them with a blender.

Prep your jars, as well as the lids and bands. Make sure everything is clean and dry.

Stir together the sugar and pectin in a large mixing bowl.

Add the crushed berries to your sugar/pectin mixture; stir together for a good 3 to 4 minutes, just to make sure everything's dissolved and mixed up well.

Using a jar funnel and either a ladle or small liquid measuring cup, pour the jam into each prepared jar. Be sure to leave about a 1/2-inch gap at the top of each jar to allow expansion in the freezer.

Let the jars stand for about 30 minutes, then either refrigerate or freeze. Ball says the jam keeps up to 3 weeks in the refrigerator and up to 1 year in the freezer.