Step 1

Wash two 2-cup canning jars or other jars with tight fitting lids very well, and allow to dry completely.

Step 2

Combine the strawberries and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently until the sugar has dissolved and the berries are starting to break down. Add the lemon juice, lower the heat to medium-low, and cook at a gentle simmer for about 25 to 30 minutes, stirring often, until the mixture looks like loose jam, and has reached a temperature of 220°F measured with a candy thermometer (see Note)

Step 3

As the jam cooks you can crush the berries with a wooden spoon against the side of the pot as you go, or use a potato masher. Leave some chunks of berry in there for texture. Spoon the jam into the clean jars and allow to cool to room temperature.

Step 4

Seal the jars and refrigerate.