Wash and hull your strawberries, Use a food processor to chop berries into small pieces. Alternatively you can use a potato masher or pastry cutter.

Place mashed berries into a large bowl. Stir in the lemon juice.

Vigorously stir in the MCP powdered pectin. Let mixture sit for 30-40 minutes, stirring every few minutes.

Measure the sugar into a seperate bowl. Level off each cup so that you have exactly 4 1/2 cups. Slowly stir the sugar and salt into the berry mixture.

Let sit for a minute, then stir for a minute. Repeat this process at least 6 times, or until the sugar is dissolved. This prevents grainy jam.

After sugar is dissolved, pour jam into glass or plastic jars, leaving 1/2" of space at the top of each jar. Add lids.

Let jam sit for 24 hours at room temperature, then transfer to the freezer. It will last for a year, or for 4 weeks in the fridge.