Place the strawberries, sugar, and lemon juice into a small to medium saucepot (a 3-quart Dutch Oven works great).
Cook over medium heat until it begins to simmer and foam.
Once the mixture begins to foam, turn the heat down to low and stir with a wooden spoon continuously for about 15 minutes. - Be sure to use a wooden spoon that has not been stirring anything that smells strong.
As you feel the jam thicken, continue to turn your heat down and stir continuously until you reach the gel-set phase. If you’re unsure, check the jam's temperature – it should read 220°F.
Remove from heat and skim off the foam.
Test for doneness and process.
Processing Jars for Canning
Prepare fruit by washing and discarding dirty bits.
Cook fruit (see instructions above).
Look for the gel to set.
Pour into hot, sterilized jars.
Immediately put a lid on clean jars. Place screw ring on ‘fingertip’ tight.
Place jars in a pot of boiling water – the water should be at least 2” above the lid of the jar. Boil for 20 minutes.
Carefully pick up the jars (do not tip them sideways) and place them on a towel-lined counter or cookie sheet.
Once cooled, place them in your cupboard, where they can stored for 6-9 months.