Prep canning supplies. Wash and heat your canning jars. They do not need to be sterile, but need to be hot. A 200-degree oven or a pot of hot water are good options. Place your lids and rings in simmering water.
Prepare the strawberries. Wash and hull the fruit. Use a potato masher, fork, or the back of a spoon to gently crush the strawberries. You're aiming for a mix of smaller mashed pieces and larger chunks. Unlike strawberry jam, where you want a more uniform and smoother consistency, preserves should have larger fruit pieces. You should have 4 cups of crushed strawberries.
Combine strawberries with lemon juice and pectin. In a large, non-reactive pot, mix the crushed strawberries, lemon juice, and powdered pectin. Bring the mixture to a full rolling boil over high heat, stirring frequently.
Add sugar. Add the sugar all at once and return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat. After 1 minute, remove the pot from the heat. Skim off any foam with a spoon.
Fill jars with preserves. Use a ladle and canning funnel to fill the jars with the hot preserves, leaving 1/4 inch headspace.
Wipe jar rims and apply lids. Wipe the rims of the jars with a clean cloth, place the lids on the jars, and screw the bands down until fingertip-tight.
Process in a water bath. Place the jars in the canning pot and cover them with water. Boil for 10 minutes.
Cool and check seals. Remove jars from water and let cool for 24 hours. Check the seals before storing.