Wash the strawberries gently under cold water and remove the green tops.

Cut large strawberries into halves or quarters, leaving small strawberries whole.

Place the strawberries in a large saucepan and layer the sugar over the fruit.

Cover and refrigerate for 6 to 8 hours or overnight until the strawberries release their natural juices.

Place the saucepan over medium heat and bring the mixture to a gentle boil.

Skim off any foam that forms on the surface to keep the jam clear and glossy.

Simmer for 25 to 35 minutes, stirring occasionally until the syrup thickens.

Test the consistency by placing a few drops of syrup on a cold plate. If it moves slowly and holds its shape, the jam is ready.

Add the lemon juice during the last 2 to 3 minutes of cooking.

Remove from the heat and allow the jam to cool completely.

Transfer the jam to sterilized jars and seal tightly.