Whitney prepared the strawberries for freezer jam. That's a huge help, but while the fruit sat in it's sugar and dissolved the sugar crystals I ran to Walmart to get more pectin. Ball Company has a pectin calculator online. This was handy to rediscover the amount of sugar necessary for the freezer jam before I left to grab more pectin. Here's the recipe:
COMBINE prepared fruit* with lemon juice in a large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.
COMBINE water and Ball®RealFruit™ Classic Pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.
ADD cooked pectin mixture to fruit mixture stir for 3 minutes.
LADLE freezer jam into clean Ball® freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year
*To Prepare Strawberries: Hull and crush one layer at a time using a potato masher.