Step 1

Quarter the strawberries or, if they're especially large, cut them into smaller chunks.

Step 2

Place them in a nonreactive bowl, add the sugar and lemon juice, and toss well. Cover and stash the bowl in the fridge overnight to release the strawberries’ juices.

Step 3

The next day, strain all the liquid from the strawberries into a large, heavy-bottomed jam pan or wide saucepan. Add half the strawberries and bring to a boil. Reduce the heat and simmer gently until the juices are thickened somewhat, about 15 minutes.

Step 4

Remove from the heat and let cool for at least 10 minutes.

Step 5

Transfer the strawberry mixture to the blender and purée until smooth or, if you prefer your jam rather chunky, pulse until the desired consistency.

Step 6

Return the mixture to the pan, add the rest of the strawberries, and return to a boil. Reduce the heat to low and simmer gently for 10 to 15 minutes more. To test if the jam is ready, drop a teaspoonful on a plate and tilt the plate so it's almost vertical. The jam is done when it's a lovely red hue, looks quite sticky, and doesn't run down the plate but rather clings to it and slowly glides down the plate. If the jam isn’t ready, put it back on the heat for a while and test it again.

Step 7

Spoon the jam into small jars and refrigerate for up to a couple weeks or spoon it into resealable plastic containers and freeze. You can't leave this jam on the shelf since it hasn't been canned. (If you prefer to can it, see the Variations below.)