Combine prepared strawberries, sugar and lemon juice in a large saucepan over medium heat.
Stir together for approximately 3 minutes or until the sugar has dissolved.
Increase heat to high and boil mixture for one full minute.
Remove from heat and stir in the liquid pectin.
Stir continuously for 5 minutes. Make sure to skim the foam.
With a ladle, fill sterilized jars ¼ inch from the rims.
Cover with sterilized lids and screw tops.
Allow to stand at room temperature for 24 hours before storing in a cool place.
Prep time includes washing and sanitizing the jars and lids used for this recipe as well as rinsing and mashing the strawberries.Total yield for this recipe is 7½ cups.1 serving=1 tablespoonPlease keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.