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 of the 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 the sugar to dissolve). Remove from microwave and stir well for another minute.

Allow the strawberry mixture to sit for 2 hours, giving it a good stir about every 30 minutes. Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, stir for another minute or two until the sugar is well dissolved.(When the sugar is well-dissolved the mixture will actually deepen in color and lose its "cloudiness". That's when you're ready for the next step.)

Combine the liquid pectin and lemon juice in a small bowl. Add to strawberry mixture; stir for 3 minutes (no cheating, set a timer).

Fill containers to within ½ inch of the top. Don't fill any higher as the mixture will expand a bit in the freezer.

Wipe off the top edges of containers and cover with lids. Let stand at room temperature for 24 hours.

Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in the refrigerator.