Place sliced, crushed strawberries, measuring five cups, into a 6-quart or 8-quart stock pot.
Place jars in canning rack and lower into the water, making sure there's 1 to 2 inches of water covering the jars.
Process for 10 minutes and remove jars from canner. Place them upright on a towel.
Once jars are completely cooled, check the seals by pressing the center of each lid. If the lids spring back when touched, they're not properly sealed and they must be refrigerated.
Makes six half pint (8 ounce) jars of jam.
A serving of jam is 2 Tablespoons