Strawberry Jam Two Ways

STRAWBERRY JAM

5 cups crushed strawberries (about 5 lbs.)
1/4 cup bottled lemon juice (must be bottled)
6 tablespoons pectin
7 cups granulated sugar

Trim the berries and crush them. Do not use a food processor. Yes, it makes a difference.
You can't use fresh lemon juice because it has to have a certain acidity in order to be safe.
Yes, there is a lot of sugar in jam. It's not like you eat a ½ cup or anything. You can buy low-sugar pectin and you can make jam with honey, but this recipe is for beginners.
Combine strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into jars and cool. After cooling put a lid on and refrigerate. Or you can water-bath can them using the instructions on the DD website.

NO-COOK STRAWBERRY FREEZER JAM

Helpful tips for great freezer jam: 
Always thoroughly wash jars in hot, soapy water before use. Then dry them.
Use firm, perfectly ripe fruit for best flavor and set. Inferior fruit will produce inferior jam.
Measure ingredients exactly. Altering recipes or ingredients could cause the jam to fail to set properly.
Do not alter the amount of sugar. If you want to use less sugar, look for SURE-JELL For Less or No Sugar Needed Recipes in the pink box.
The finished product will not be as firm as a traditionally processed jam, so don’t be alarmed. Embrace the spreadable consistency of this easy-to-make jam.
Because this jam is not cooked, it must be stored in the refrigerator or freezer. It will be good for up to three weeks in the refrigerator, so store your jam in smaller containers that will be used up faster; I prefer to use 1-pint or 1/2-pint sized jars. Keep one jar in the refrigerator and the rest in the freezer for later. When ready to use the frozen jam, simply place in refrigerator to thaw.
2 cups crushed strawberries
4 cups sugar
1 box (1 3/4 oz. size) SURE-JELL Premium Fruit Pectin
3/4 cups water

Measure exact amount of crushed strawberries into a large bowl. To crush the berries, use a potato masher or rigid pastry blender. If using a food processor, pulse lightly to still have a nice amount of chunkiness, with small bits of fruit. Do not puree.

Add exact amount of sugar to the crushed berries and stir to combine. Let sit for 10 minutes, stirring occasionally.
Stir pectin and water in small saucepan. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove saucepan from heat.
Pour pectin mixture over berry/sugar mixture and stir for 3 minutes, or until sugar has completely dissolved. If a few sugar crystals remain, that's alright. Using a ladle, immediately fill containers, leaving 1/2 inch of space at the top. Clean any jam from jar rims with a wet paper towel. Cover jars with lids. Let stand at room temperature for 24 hours. To use immediately, store in refrigerator for up to 3 weeks. Otherwise store in the freezer for up to one year.