Wash and cut strawberries in half, an put in the largest pot you have. Strawberry jam boils up about 1/4 of the way through cooking in frothy red volcano. You want a pot big enough that can handle all that drama. It also sputters and splashes as it cooks, and you don’t want hot spattering jam all over your arms, your stove and your kitchen. A large pot takes care of this problem.
Don’t fill your pot more than an inch high with your strawberry and sugar mixture, or your jam likely will not set.
Cook about 30 minutes on medium low, stirring often. Skim off the pink scum as it appears, then pour into prepared jars and then can for 10 minutes in boiling water.