Nicole and I processed all those strawberries in a few hours and I look forward to processing with her again. She knows her way around a paring knife. My new favourite trick is to mash and pre-measure the pulp for jam into a ziploc bag and then freeze it. That way I can make jam on some other day rather than killing myself on the day I picked and processed. Last year I made a few batches of jam in the dead of winter and despite six months in the freezer they were delicious. I have a nice bag of frozen strawberry pulp waiting to me made into this:

Sherried Strawberry Jam
5 C mashed strawberries
4 C sugar
3 tbsp lemon juice
1 pouch liquid fruit pectin
1/2 C sherry (or white wine or port etc..)

Mix berries, sugar and lemon juice in heavy saucepan. Heat to boiling and boil rapidly for 1 to 2 minutes. Remove from heat, stir in pectin and alcohol. Ladle into sterilized jars and process 5 minutes for 1/2 pint jars. Makes about 5 1/2 cups or 1.4L.

I never used to process my jam but my Auntie Julie swears by it and since I started doing it I loose way less jars and the seals are much stronger.