Heat a large saucepan on medium-high heat and add the chopped strawberries, sugar, and lemon juice and stir until combined. Bring to a boil then reduce heat to medium-low and simmer 10 minutes, stirring occasionally so it doesn’t burn.

Using a potato masher mash the strawberries until your desired consistency. Let simmer another 10 minutes or until the jam reduces and thickens slightly (it will thicken more as it cools)

Remove from the heat and let cool completely. Transfer to jars or airtight containers and refrigerate for up to 2 weeks. Or freeze up to 4 months.