this recipe and inspired me to try it. It was a great recipe, but I had a really hard time figuring out some of the nuances (specifically the "mounding up") because there weren't any pictures! Oh pictures, how I love thee! ;)
However, please read the recipe and its post first before going through my post about it. She knows a lot more about canning and making this jam than I do. I pretty much just say the same thing she did, but with pictures. :)
So, for 8 cups (approximately) of strawberry jam, you need:
-5 tart apples (the tarter the more pectin they contain)
-1 lemon or lime
-8 cups strawberries, after removing the ends and roughly chopping them
-5 1/2 cups sugar
Remove the stem and blossom ends of the apples. Chop the rest of the apple coarsely (including the core and seeds!). Finely chop the entire lemon or lime, doing nothing but rinsing it off (yes, you want the peel and seeds!). Toss these into a pot and add just enough water to keep them from sticking to the pot. Don't stress about adding "too much" water because you can boil off any extra.
Now, while you're cooking the apple mixture, prep your jars and strawberries. I boiled my jars and lids since it had been a while since I had washed my jars.