Prep the strawberries by washing, hulling, and roughly chopping.
Add the chopped strawberries, sugar, and lemon juice to a large pot. Place over medium-high heat.
Stirring frequently, bring the berries to a boil. Reduce the heat to medium-low to keep the berries 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 45 minutes, frequently stirring, until the jam is thick and syrupy and reaches 220F on a candy thermometer.
Check to see if it's ready by adding a small drop to the frozen plate. Return it to the freezer. After a few minutes, 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 mason jar and chill overnight.
Serve on french bread or scones.
Video
Notes
I highly recommend using real sugar and not Splenda or another sugar substitute. The jam might not set correctly.
Freshly squeezed lemon will taste brighter and more fresh than bottled lemon juice.
If you want an extra zesty flavor, you can add lemon zest to the jam.
Do not rush putting the strawberry jam into the fridge. Always allow the jam to cool fully before refrigerating to avoid condensation in the jars.
If you want to add fresh herbs into your jam, add it a few minutes before the jam is ready, so they retain its flavor. Herbs such as basil, mint, or thyme go wonderfully with this jam.
If you’d like the texture of your jam to be more smooth, you can use an immersion blender to puree the jam.