Prep the strawberries by washing, hulling, and roughly chopping them. Add the chopped strawberries, sugar, and lemon juice to a large pot. Place over medium-high heat.
While stirring frequently, bring the strawberries to a boil. Reduce the heat to medium-low to keep the strawberries at a simmer. (If it boils too hard it can overflow the pot, so reduce the heat more, if needed.) Let the jam simmer for about 40-50 minutes, frequently stirring, until the jam is thick and syrupy and reaches 220F on a candy thermometer.
If you don't have a candy thermometer, check to see if it's ready by adding a small drop to a frozen plate and check the consistency. Remove the jam from the heat if it's thickened to your liking or continue simmering until desired consistency.
When it’s done, pour the jam into a sterile mason jar and chill overnight. ENJOY!
Notes
Do not rush putting the strawberry jam into the fridge. Allow the jam to cool fully before refrigerating to avoid condensation in the jars.
Store this homemade strawberry jam recipe in the fridge in an airtight container. If stored correctly, the jam will last 2-3 months.
Be sure to sterilize the jars before using them.
To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft. elevation. Remove and drain hot sterilized jars one at a time.