Wash the jars and lids and place in a large pot fully submerges, boil and simmer
Wash the strawberries and hull them. ( I use a spoon or table knife to cut around the top to remove the green part.
Place the strawberries in a bowl and crush using a potato masher. You can use a blender but be careful not to over blend.
Combine the sugar, lemon juice, and zest in a saucepan on low heat. Stir until sugar is completely dissolved. Between 5- 10 minutes
Add the liquid pectin and the crushed strawberries to the saucepan. Bring to a rolling boil over high heat while stirring. Between 8- 10minutes.
Turn off the heat. The jam should be runny.
Take out the jars using the tong. Do not touch the inside of the jar.
Pour the jam into the jars, leave about half-inch of room.
Put the lid on the jars, do not overtighten the lids. return the jars to the canning pot and boil for 1o minutes.
Turn off the heat, remove the jars using the tongs.
Allow the jam to sit for 24-48 hours
Store the jam in the pantry. Once opened, store jam in the refridgerator