In a medium bowl, mash the hulled strawberries using a potato masher or a fork. If you like chunky jam, mash them lightly, leaving some larger pieces intact.

In a medium saucepan, combine the mashed strawberries, sugar, and lemon juice. Stir well until everything is combined.

Place the saucepan over medium heat. Stir the mixture continuously until the sugar is completely dissolved, and the jam starts to bubble gently.

Allow it to simmer for about 10-15 minutes, stirring occasionally. You will notice the mixture thickening. For a smoother texture, you can blend it slightly with an immersion blender.

To check if the jam is ready, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape, it’s ready.

Once thickened, pour the hot jam into sterilized jars. Allow them to cool completely at room temperature before sealing and storing them in the refrigerator.