In a large saucepan, combine strawberries and sugar. Let it sit for about 15 minutes to allow the sugar to dissolve.

Place the saucepan over medium heat. Stir in lemon juice and bring the mixture to a boil.

Once boiling, reduce the heat to low and simmer, stirring occasionally. Skim off any foam that forms on the surface.

Cook until the jam thickens, usually around 20 to 25 minutes. You can perform a gel test by placing a small amount on a cold plate—if it wrinkles, it's ready.

Remove from heat and let it cool for a few minutes.

Pour the jam into sterilized jars, leaving a bit of space at the top. Seal the jars and let them cool to room temperature.

Once cooled, store the jars in the refrigerator. Enjoy your homemade strawberry jam!

Remember to follow proper canning procedures if you plan to store the jam for an extended period outside the refrigerator.