In a large mixing bowl, mash 2 pounds of hulled and halved strawberries using a potato masher or fork until you reach your desired consistency (smooth or chunky).

In a large pot or saucepan, combine the mashed strawberries, 1 ½ cups of granulated sugar, ¼ cup of lemon juice, and 1 package of fruit pectin. Stir well to incorporate all the ingredients.

Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly. Once boiling, continue to boil for about 10 minutes.

To check if the jam is ready, put a small spoonful on a cold plate and let it sit for a minute. Run your finger through the jam; if it holds its shape, it’s ready. If not, boil a little longer while stirring.

Once the jam has reached the desired consistency, remove it from heat. Pour the hot jam into prepared canning jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue and seal with lids.

If you plan to store the jam for an extended period, use a water bath canner to process the jars for about 10 minutes to ensure they're sealed properly.

Allow the jars to cool at room temperature. Store sealed jars in a cool, dark place. Once opened, store in the refrigerator and consume within a few weeks.