My wife taught me to do this one this year as well.
4 lbs of strawberries, 1.5 packages of gelatin, .5 teaspoon of butter, 10.5 cups of white sugar, and heat. You break up the berries (I used a fruit ninja) and add the sugar over heat. You wait until it’s a full roiling boil and then add the pectin. Get it back to a boil and put it into your ready jars, cap, boil in the canner for 10 minutes and voila, strawberry jam.
Not that hard to do actually. I even added a little bit of almond extract to give it a signature flavor. This nice batch will be great to eat in the coming winter months.