Step 1: Wash and hull the strawberries, then crush them in a large bowl using a potato masher until you reach your desired consistency.
Step 2: In a separate medium bowl, stir together the granulated sugar and the instant fruit pectin until thoroughly combined to prevent clumping.
Step 3: Add the crushed strawberries and lemon juice to the sugar-pectin mixture. Stir constantly for about 3 minutes to ensure the sugar is mostly dissolved.
Step 4: Ladle the jam into clean jars, leaving 1/2 inch of headspace at the top for expansion.
Step 5: Clean the rims of the jars, apply the lids, and let the jam stand at room temperature for 30 minutes to set.
Step 6: Place jars in the freezer for long-term storage or keep in the refrigerator for immediate use (up to 3 weeks).