Sterilize jars according to manufacture's directions.

Wash and drain the strawberries. Remove their green caps and dice.

Combine diced strawberries, sugar, and lemon juice in a large, heavy-bottomed saucepan, set over medium heat.

Bring mixture to a boil, then continue to cook for 1 minute.

Remove from heat and stir in pectin and mint.

Carefully ladle jam into jars leaving a ¼ inch headspace. Wipe rims of jars with a damp paper towel and fit with lids. Process in a boiling water canner.

If not preserving with a water bath, bring jars to room temperature and refrigerate for up to 1 month