And here's the part I like best - this is the perfect place to use those "flawed" berries. Don't use your perfect berries for this - save those for the fresh recipes. I know when the kids pick with me they don't always get berries that are totally ripe, and some are overripe. Others may have gotten a little mushed in the flat on the way home or have that green seedy spot on the bottom. This is the way to use those - don't let them go to waste!
Start with 8 cups of strawberries with the greens removed. Mash with your potato masher. You can break them up as much or little as you like. Most of the strawberries you get fresh-picked are on the smaller side and they will break down a little from the heat of the sugar mix. I love getting strawberry chunks (especially when I serve this over something) so I only break mine up a little bit. Set them aside.
Wash and dry your storage containers and have them nearby. I use plastic ones that hold about 2 cups. I like the ones with the screw top but since I couldn't find any at the time, I opted for ones that advertised an extra tight snapped lid. The really cheap ones often don't seal as well and may leak, pop open or become freezer-burned easier.
Heat over medium-high heat, stirring constantly, until your mixture comes to a hard boil. Boil and continue stirring for 2 minutes (most recipes say 1 minute but I find 2 minutes ensures my jell sets better).
Remove from heat, add strawberries and stir for 1-2 minutes or until well mixed. Once you are sure it is totally combined, scoop into your containers leaving 1/2 inch of head space.
Your jam will expand in the freezer and if you fill it too full your lid will pop, leak and your jam will be freezer-burned.
This made about 14 cups of jam.