In a medium/large sized pot, add the chopped strawberries, sugar and lemon juice, mix to combine.
Place the pot on medium heat and bring it to a boil, lower the heat and continue boiling on a low boil, stirring often, I mashed* the strawberries a few times while the mixture was cooking.
Continue cooking until the mixture arrives at 220F (105C) on a candy thermometer and has thickened, this should occur after approximately 25-30 minutes. Transfer the jam (leaving about 1/4 inch of space) to 1-2 clean sterilized jars let cool and then refrigerate for at least 24-48 hours before tasting.
*You could also blend the berries or use a hand blender if you want the jam smoother.
Notes
Homemade strawberry jam will keep in the refrigerator for up to two weeks.Or, if you want to can the jam, it will keep well for 10 to 12 months! You will need canning jars and then follow the steps in the blog post or check out this site for more information on sterilizing them. Yes, you can freeze jam if you want to store it longer. You can store the jam in freezer bags (be sure to squeeze out the air) or in freezer safe jars. If you use jars be sure to leave space at the top because the jam will expand when it freezes. It will keep for up to 3 months in the freezer.