Rinse strawberries and trim off greens.

Blend in a blender until smooth.

Pour into a large saucepan or pot, add honey, pectin, and lemon juice. Bring to a simmer. Stir constantly with the lid off, until thickened. About 30 minutes.

While this is cooking, make sure your jars are clean and sterilized.

Place clean jars into a large deep pot and fill with cool water until the water is covering the jars about 3 inches.

Cover the pot and place over medium heat until the water is simmering. Make sure not to boil.

Wash lids and bands in hot soapy water. Rinse with hot water and dry.

Carefully take out the jars of simmering water, pour the water out of the jars and back into the pot. Place jars on the counter.

Ladle the strawberry jam into the clean, sterilized jars leaving about 1/4 inch headspace.

Slide a rubber spatula down the inside of the jars a few times to make sure to remove any air bubbles.

Wipe jar rim and threads down with a damp clean cloth.

Add lids and rings and process in a water bath canner for 10 minutes over high heat (it should be a rolling bowl before starting the timer).

Remove the canner lid, wait 5 minutes, then remove jars from the canner.

Place on the counter to cool for 24 hours without disturbing them.

Check that the jars are sealed by pressing on the middles.