Step 1

In a medium/large sized pot, add the chopped strawberries, sugar and lemon juice, mix to combine.

Step 2

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.

Step 3

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.