In a large, heavy bottom saucepan, stir the sliced strawberries with the sugar. Turn the heat to medium, and cook, stirring, until the sugar melts and the strawberries get juicy. (At this point you could add a tiny bit of water if you’re concerned, as I was, that the berries would burn. However, I caution against this as your berries may end up too soupy. I would say … a drop or two of water would be OK.)

Bring the berry/juice/sugar mixture to a boil and stir in the lemon juice. Reduce heat and simmer for about 20 (or more) minutes; you want the jam to reduce and thicken before removing from heat. Try the spoon test – dip a spoon into the pot of jam to check the consistency of the jam; if it’s very thin and liquidy you want to keep it cooking for awhile longer – every so often.

When jam is thickened, spoon/pour into prepared sterilized glass jars and either can or keep in the fridge for 2-3 weeks (or however long it lasts – 2-3 days?). Jam will further thicken as it cools.