Bring a large pot of water to a boil and place jars in for 10 minutes to sterilize.
Add in lids and rings.
In a food processor, puree strawberries until you desired consistency.
I like mine to be slightly chunky. In a large bowl combine enough berries to make 5 cups and lemon juice. If you are a little short, add in enough water to make 5 cups.
Pour mixture into a 6-8qt. saucepan. Heat pan and stir in the packet of Jel-Ease.
Stir continuously until fruit comes to a rolling boil that can't be stirred down.
Gradually add in sugar.
Keep stirring. Foam will rise to the top. Skim off as much as you can.
Bring the mixture to a rolling boil that can't be stirred down again. Let boil for 2 minutes. Sit constantly.
Kill the heat. Skim off remaining foam.
Quickly ladle jam into hot jars leaving about a half inch of headspace .A canning funnel helps.
Wipe the rim of each jar to ensure a good seal. Place a hot lid and ring on each jar and tightly secure. Flip the jars upside down and let sit like that for 5 minutes.
Flip jars right side up and cover with a towel. Let sit undisturbed for 24 hours. Any jars that haven't sealed should be either reprocessed in a water bath or stored in the fridge.