Wash, hull and halve your strawberries.
Prepare jars by washing them in hot water, and get water bath or steam canner heating up.
Place strawberries into a blender (food processor, or mash by hand) and lightly mash to your preferred thickness.
Once berries are mashed, measure how much you have (this will determine how much pectin and calcium water you need). My total was six cups.
Place the mashed strawberries in a pot over medium heat and bring to a low boil.
Add calcium water to the pot of mashed strawberries.
Boil 3/4 cup water or juice to a boil. Add pectin powder and just off the boil water/juice to a blender, vent the lid, and blend for 1 to 2 minutes until the powder is fully dissolved.
When fruit is at a boil, add pectin water/juice and stevia to taste. Stir and return to a full boil. Add Stevia to taste, too much can sometimes taste bitter so add in increments when you.
Continue stirring to avoid scorching, and cook for one to two minutes.
Using a funnel, ladle hot jam into jars, filling to a 1/4 inch headspace. Use bubble remover to remove any bubbles and recheck headspace and top off, if needed.
Wipe the rims of each jar with a damp towel, add the two-part canning lid and tighten to fingertip tight (as tight as you can get them using your fingertips only).
Process jars for 10 minutes.
For steam canners: Leave the lid on for five minutes, remove lid and wait an additional five minutes before removing jars to a towel-lined counter.For water bath canners: Remove the lid and wait five minutes before removing jars to a towel-lined counter.
Wait 24 hours before removing bands, wiping jars, labeling and storing.