Put frozen Strawberries into a deep pot over medium heat.

Add sugar mixing occasionally until strawberries are broken down and a good amount of juice has accumulated.

Use blender or immersion blender to break up strawberries into the desired consistency.

Continue to heat on medium heat stirring frequently until jam comes to a light boil. Allow to boil, stirring frequently, for 3-5 minutes.

Remove from heat and rest for a minute before adding in lemon juice.

Once lemon juice is stirred in begin ladling into prepared canning jars.

Besure to check the rim of your jars looking for any knicks or dried food that would prevent sealing. Rings can be reused time and time again but for best chance of seal use a new lid for every canning project.

Once jars are filled, leaving a ¼ inch head space, use a plastic knife to remove potential bubbles from bottom of the jar.

Next wipe the rims with a bit of white vinegar to remove any residue before topping with canning lid and canning ring. (Do not over tighten ring. Just a good finger twist will do)

Finally, carefully lower the jars into boiling water. Make sure jars are completely submerged with 1-2 inches of water over head.

Boil for 10 minutes then remove from heat.

Let sit in hot water for additional 5 minutes before removing from canner.

Let jars cool and rest on the counter overnight.

Remove rings and check seals before storing in the pantry.