Step 1: Select strawberries, fresh or even frozen can be used. Of course, pick your own when in season.
Step 2: Wash canning jars, and lids in hot, soapy water. Rinse well with hot water.
Step 3: Sort, wash and hull the strawberries.
Step 4: Blanch the strawberries. Place strawberries (up to 7 cups at a time) in a large pot, with at least 1 gallon of boiling water. Boil each batch for 1 minute after the water returns to a boil. You're not "cooking" the strawberries, just blanching them. Blanching helps the strawberries retain their color, shape and flavor.
Step 5: Mix 1/4 cup plus 1 tablespoon of the ClearJel starch with the 3/4 cup of sugar in a large saucepan. Add 1 cup of water or juice and heat on the stove until the mixture thickens and begins to bubble. Then add the 3 1/2 teaspoons lemon juice, stirring constantly
Step 6: Combine the liquid with the strawberries. Fold the berries into the hot liquid gently.
Step 7: Fill the sterilized jars with strawberry filling. Fill to within 1 inch from the top. Wipe any spilled strawberry filling off the top. Place on the lid and tighten the band.
Step 8: Process the filled jars in a water bath canner. Put filled jars in canner. Keep the jars covered with at least 1 inch of boiling water. Process for 30 minutes.
Step 9: Remove the jars and cool, undisturbed overnight. Store cooled jars.