Place strawberries in a blender with the lemon juice. Pulse the strawberries 5-10 times. Note: You want to have strawberry chunks, not a smooth puree.

Pour the blended strawberries into a large bowl; stir in sugar. Stir for 2-3 minutes and then let sit for 15 minutes.

Combine the fruit pectin and water in a small saucepan. Bring to a boil over medium-high heat and boil for one minute. Pour the boiling water into the strawberries, stir and let rest for 3 minutes.

Pour the strawberry jam into jars (leaving about 1/2 inch from the top) and place lids on. Let the jars sit on the counter for 24 hours so they can set. Then place in the freezer for up to 1 year. Optional to use plastic containters (like Tupperware).