Adapted from FreshPreserving.com (there's a great calculator found here!).
3 tablespoons Ball RealFruit Instant Pectin
1 cup granulated sugar
2 1/2 cups strawberries, washed, hulled, and crushed layer by layer (or pulsed in a few times in the blender or food processor)
Splash of lemon juice
In a large bowl, combine the instant pectin with the granulated sugar. Whisk to combine.
Pour in strawberries & splash in a little bit of lemon juice (probably 1 teaspoon or less); stir for 3 minutes.
Ladle jam into clean 8-ounce jars or plastic tubs (should fill three to five 8-ounce jars). If using glass jars, use ones with straight sides. When filling jars or tubs, leave at least 1/2 inch headspace to allow for expansion during freezing.
Let jam stand for 30 minutes at room temperature. After 30 minutes, you can 1) enjoy immediately (may still be a little runny), 2) refrigerate for up to 3 weeks, or 3) freeze up to 1 year.