Th first step it to make sure you clean and sterilize your jars and lids before putting anything in them. Take about 4 pints of strawberries and dip them into cold water and draining them into a colander. After removing the leaf from the strawberries, place half at a time into a processor for about 15 seconds. In an 8 ounce quart pan, you want to add the strawberries stirring in 7 cups of sugar and then bring to a boil stirring constantly. Add 3 ounces of fruit pectin and bring the mixture to a boil again and let boil for a full minute but keep a constant stir so that it doesn’t burn. Remove the pot from the heat and using a metal spoon scrape off any foam that may be on top. Ladle the jam into plastic measuring cups and fill your jars leaving about an 1/8 inch from the top. Place the tops on the jars tightly and turn them upside down for about 5 minutes and then let them set upright for about an hour. You can freeze your preserves or refrigerate.