1Crush strawberries in a bowl.
Step2Combine strawberries and sugar in a saucepan.
Step3Boil, stirring constantly, until thermometer reaches 220 degrees farenheit. Add lemon juice.
Step4Pour mixture immediately into your canning jars, leaving about one half inch between the jam and the rim. Place lid on jar.
Step5Place your canning jar in the boiling water canner. This will ensure a proper storage environment, and keep your jam bacteria free. Enjoy!
Source(s):
http://www.ehow.com/how_2298996_make-strawberry-jam-pectin.html

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"How can I make my own strawberry jam?"

Teach it to play jazz, and take it to "Open Mic Night."

; )
Source(s):
Me.

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A very detailed website on how to do this and what you will need is www.pickyourown.org/jam. It's the best that i've found.
Source(s):
www.pickyourown.org

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Pity people are turning Mahalo into a place to crack jokes - this is a knowledge website!

I'd like to relate a recipe I have on hand though you may have to multiply the quantities so you have enough:

INGREDIENTS
2 cups strawberries
1 lb (450g) sugar (brown or white)
Finely grated lemon rind
Juice of 1/2 lemon

METHOD
Wash & hull strawberries, place in a saucepan with sugar and lemon rind. Stir over a low heat until sugar dissolves. Increase heat, boil gently for 10 minutes, or until conserve jells when tested on a cold saucer.

Skim, turn on to a large plate; stand overnight, turning over several times so that berries become plump and well mixed with juice. Pack into hot sterilized jars and seal.

This makes 1 pint (500ml).

All the best.
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STRAWBERRY JAM

2 quarts crushed strawberries
6 cups sugar

Combine berries and sugar; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot jam immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in a boiling water bath. Yield: 8 half-pint jars
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I use this recipie, but considering the detail it goes into, I will simply give you a link.

http://www.pickyourown.org/jam.htm
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* 3 pints fresh strawberries
* 3 cups superfine sugar
* 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
* 1/2 Granny Smith apple, peeled, cored and small-diced
* 1/2 cup fresh blueberries

Directions

Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.

Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.
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If you are interested in making old-fashioned strawberry jaw, using only the most pure of ingredients and proper preparation, Sheila Black can show you the way. This lady is brilliant, and offers so many useful tips and tricks.

She has made a 3 video series on how to make strawberry jam. I will embed the first. To get to the next two, if you find it useful, and I am certain you will, just click the YouTube video while it is playing, and then once it opens in a new window, you will see the link to the next part.

These instructions are very concise and cover everything you need to know in detail. Altogether this is about 30 minutes of video showing you exactly what to do.

Here is part one of Sheila's instructional video:
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http://www.henrysmarkets.com/content/strawberry-jam.jpg
HERE ARE SEVERAL POSSIBLE RESOURCES---

1. Making and canning your own jam is also quite easy. Here's how to do it, in 10 easy steps and completely illustrated....................................... .....................http://www.pickyourown.org/fig_strawberry_jam.htm

2.http://in.youtube.com/watch?v=jaPpxWlyrfw

Strawberry-Orange Freezer Jam

11 ounce mandarin oranges, drained & crushed
1-1/2 cups crushed strawberries
4 cups granulated sugar
2 Tbsp bottled lemon juice
1 cup water
1 box powdered pectin
Mix together crushed fruits. Add sugar and lemon juice and mix well. Let stand 20-40 minutes.

In a saucepan, mix water and pectin thoroughly. Bring to a rolling boil that cannot be stirred down and boil for 1 minute.

Remove from heat and mix pectin into fruit, stirring constantly for 3 minutes. Ladle into sterilized containers, wipe rims and add lids. Let jam set overnight. Store in freezer for up to a twelve months.

Makes approximately 6 half-pints (6 cups). Source: Linda Ferrari, Canning & Preserving----------------------CONTINUE READING.......................................

http://www.getrichslowly.org/blog/2008/06/07/how-to-make-your-own-small-batch-strawberry-jam/
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This is a nice easy recipe...there are many others--just searcher 'strawberry jam recipe'

INGREDIENTS (Nutrition)
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice
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DIRECTIONS
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
FOOTNOTES
To test for jelling
Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!
Source(s):
http://allrecipes.com/Recipe/Strawberry-Jam/Detail.aspx

this site allows you to change the number of servings to make a bigger (or smaller) amount

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It depends on how many you have, but my personal favourite way is to take the leaves off and boil the friut with two cups of sugar per pound of berries. blend with a half cup of butter and appropriate amounts of confectioner's gelatin per pound and jar. Is very yummy warm on a cold day. :)
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Jam making is easy (preserving it is another story). Here's a good overview of jam making in general from Alton Brown's Good Eats
Source(s):
Part 1: http://www.youtube.com/watch?v=zlIVZax10iw
Part 2: http://www.youtube.com/watch?v=YZCf1InejWY

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