Place the chopped strawberries in a saucepan and add the sugar and lemon juice. Use a wooden spoon to mix until the strawberries are coated evenly. Allow the mixture to sit for about 10 minutes, letting the berries release their juices and soften.
2 cups fresh strawberries, 1 cup granulated sugar, 1 tbsp lemon juice
Set the saucepan over medium heat and bring the mixture to a gentle simmer. Stir frequently to prevent sticking and to dissolve the sugar completely. You should hear a soft bubbling as the mixture heats.
Continue simmering the mixture, stirring occasionally, until it thickens and the strawberries break down further. This process typically takes about 15 minutes, and the jam should begin to coat the back of the spoon when ready.
Remove the saucepan from heat and take a small spoon to check the consistency. When the mixture is thickened and gel-like, with visible fruit chunks and a glossy appearance, it's ready to jar.
Pour the hot jam into sterilized jars or containers, leaving a little headspace. Seal or cover immediately, and allow to cool at room temperature until set and firm. The jam will thicken further as it cools.
Once cooled, store the jam in the refrigerator. It will last for up to two weeks and can be used as a spread, topping, or ingredient in other recipes.
