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Sterilize jars according to manufacture's directions.
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Wash and drain the strawberries. Remove their green caps and dice.
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Combine diced strawberries, sugar, and lemon juice in a large, heavy-bottomed saucepan, set over medium heat.
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Bring mixture to a boil, then continue to cook for 1 minute.
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Remove from heat and stir in pectin and mint.
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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.
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If not preserving with a water bath, bring jars to room temperature and refrigerate for up to 1 month