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In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.
Stir over med-low heat until the sugar is dissolved.
Increase heat to med-high and bring mixture to a rolling boil.
Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.) Try to get the temp up to 217-220 so the sugar bonds with the natural pectin from the lemon.
Transfer jam to a jar and let cool to room temperature.
Seal jars and store in refrigerator for about 10 days (or freeze)