• Add strawberries and sugar to a saucepan and mix well.
• Heat ingredients over medium heat and bring the mixture to a boil. I softly chopped the strawberries with my mixing spoon to break up the strawberries and get a smoother jam, but it is not necessary.
• Once boiling, add lemon juice. Stir to combine.
• Boil for ~15 minutes (or until the jam reaches 220F), stirring often so strawberries do not burn. If keeping in pantry jump down to Step 7.
• Once done, carefully fill mason jar (I used a wide mouth funnel) and allow to cool.
• Cover and refrigerate (lasts around 2 weeks).

If keeping in pantry:

• Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
• Carefully pour jam into the mason jar (I used a wide mouth funnel).
• Place lid on and turn over the jar. Leave upside down for 10 minutes.
• This will seal the jam and allow you to store it in the pantry/counter/etc.
• Refrigerate after opening.