1. Prepare the Strawberries:

• In a large bowl, mix the strawberries and sugar. Let the mixture sit for 1-2 hours to allow the strawberries to release their natural juices.

2. Cook the Jam:

• Transfer the strawberry-sugar mixture to a large saucepan. Add the lemon juice. Stir over low heat until the sugar completely dissolves.
• Increase the heat to high and bring the mixture to a rolling boil, stirring frequently. Reduce the heat to medium and simmer for 20-25 minutes, or until the jam reaches the gel point.
• Gel Point Test: Place a small amount of jam on a cold plate. If it wrinkles when pushed with your finger, it’s ready.

3. Final Steps:

• Remove the saucepan from heat and skim off any foam using a spoon.

4. Jar and Seal:

• While the jam is still hot, carefully ladle it into sterilized jars, leaving about 1/4 inch of headspace.
• Seal the jars and process them in a boiling water canner for 10 minutes.

5. Cool and Store:

• Allow the jars to cool at room temperature. Check the seals before storing them in a cool, dark place.