Puree strawberries in food processor. Transfer to a large bowl.
In a small bowl, mix together sugar, pectin and salt. Slowly add the pureed strawberry, stirring constantly for about 4 minutes.
Ladle jam into clean canning jars (I used 6 ounce jars and yielded 5 jars of jam) leaving at least 1 inch of room from the top. The jam will expand when it's frozen.
Let sit on the counter for 30 minutes. Then freeze. If you want to use some jam immediately you can put it right in the refrigerator.
To thaw, place frozen jam in the refrigerator and let sit until spreadable, this should take about 1 day.