Remove and discard strawberry stems
Crush strawberries in bowl. I used a hand mixer stick to crush the berries into small pieces since I don't like large lumps in my jam, crush to your desired consistency. Measure out 3 1/4 cup berries and put in a separate bowl.
Add the sugar to the berries and mix well. Set aside for 10 minutes.
Squeeze lemons and measure out 1/4 cup fresh lemon juice. Add to the crushed berries and make sure you do not add any lemon seeds to the berries.
Add pectin to the mixture and mix until the sugar is completely dissolved.
Pour into prepared containers or canning jars, leaving 1/2 inch space at top of each for expansion during freezing; cover with lids.
Let stand for 24 hours or until set. Freeze up to 1 year.