UPDATE: I've been making this with my friend LorisanCooks since 2009! Here's an update to our favorite recipe. Here in Oregon, we use Hood Strawberries- which are small, round and have a wonderful musky flavor.
As always with canning, be careful to wash everything in hot water! Before starting the jam, you will need to bring a huge canning pot full of water up to a boil. Also unpack your canning jars and wash them in the dishwasher-- leave them in the hot dishwasher until you are ready to fill. (or sterilize in boiling water for 10 minutes).
Also, fill a small saucepan with water and gently simmer the canning lids to loosen the rubber seal. These guidelines serve as a reference, if this is your first time canning, please read more in depth information from canning books or the web.
Sterilize at least 8 half pint jars (or 16 quarter pint jars).
Wash and hull 4 pounds of strawberries (approx 4 pints). Quarter strawberries and/or mash them.
Add the following and let macerate for 45 -60 minutes.
3 C sugar
1/3 C lemon juice
3 TB balsamic vinegar
Heat the mixture over high heat, stirring until it comes to a boil.
Once boiling, add 1 box of pectin "Sure Jell low sugar" (pink box), and cook for 1 minute.
Take off heat. Fill into prepared jars and process for 10 minutes, or as directed by the pectin box instructions.
This recipe makes 8 half-pint size jars of jam.