Wash and rinse glass jars (or plastic containers) and lids in the dishwasher or with hot soapy water. Dry thoroughly.
Stem and crush strawberries. Don't try to use a blender or food processor for this step as you want some small pieces of strawberry to remain. (I like to use a potato masher).
Measure exactly 2 cups prepared fruit into a large microwave-safe bowl. Add the 4 cups of sugar and stir well for 1 minute.
Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook but will become warm enough for sugar to dissolve). Remove from microwave and stir well for another minute.
Allow strawberry mixture to sit for 2 hours, giving it a good stir 4-5 times.
Combine the liquid pectin and lemon juice in a small bowl. Add to strawberry mixture; stir 3 minutes. Take a taste to make sure the sugar is dissolved. If it still tastes a bit grainy stir for another minute or two until sugar is well-dissolved.
Fill containers to within 1/2 inch of top- don't fill any higher as mixture will expand a bit in the freezer.
Wipe off top edges of containers and cover with lids. Let stand at room temperature 24 hours.
Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.
See Café Tips above for more detailed instructions and more tips.
Recipe adapted from Kraft
Recipe makes 5 cups of jam.