That should be enough stuff for a quadruple batch!
(Single batch recipe)
8 cups strawberries, hulled and halved if large
2 cups sugar
1/4 cup bottle lemon juice
1. Toss the berries and sugar in a large bowl and macerate overnight to coax out the fruit's juice.
2. Transfer to a large nonreactive saucepan. Bring to a boil, stirring and crushing.
3. Stir in the lemon juice.
4. Continue to cook, stir often until the jam reaches your preferred consistency, about 20 minutes. (Through my experience I have found that this particular jam does not get very thick. But we don't mind one bit.)
Canning: Use the water bath method, leave 1/4" airspace and process for 10 minutes. Turn off heat, remove canner lid and let jars rest in the water for 5 minutes. Remove jars and let set aside for 24 hours. Check seals, then store in a cool dark place for up to a year.