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Macerate: Place the sliced strawberries in a saucepan and add the sugar, lemon juice, and zest. Massage the sugar and juice into the strawberries with your hands and leave to sit for 1 hour, or until the natural juices have been released.
Cook: Place the saucepan over medium heat and bring the berry mixture to a simmer. Cook for 20 minutes, stirring occasionally, or until the jam is at your desired consistency.
Cool: Store the jam in a sterilised jar with a tight-fitting lid and keep it in the fridge for up to 14 days. Enjoy!