Hull the strawberries(remove the stems) and chop up your strawberries into small pieces. ( I like bigger chunks in my jam, so do this based on your liking.)
Place sugar, strawberries and lemon juice in a medium pot. Stir until combine.
Mash strawberry mixture with a potato masher or fork until the majority of the chunks are "smushed."
Over medium-high heat, bring the strawberry mixture to a boil. As soon as the mixture begins to boil, remove strawberry chunks with a slotted spoon. Set aside.
Heat the leftover syrup in the pan until it reaches 220°F on a candy thermometer.
Return the strawberry chunks back into the pan and bring the mixture to a boil for ten minutes. Stirring often.
Remove from heat. The jam should be the gel like consistency.
Pour mixture into containers of your choice and let it cool. If using a plastic container or anything that cannot be properly sealed, store in the refrigerator for up to three weeks. Enjoy!