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Hull the strawberries and chop them in half.
Put them into a large saucepan with the lemon juice and water, and cook over a medium heat for 15 minutes, stirring often.
Add the sugar and stir until it's dissolved, then stop stirring and let it come to a rolling boil for 10–15 minutes, until it has thickened and reached 220°F on a sugar thermometer, if you have one.
Let it cool in the saucepan for 10 minutes before spooning it into an airtight jar. Try not to stir it too much as it cools or you may create lots of air bubbles in the jam.
You can keep it in the fridge for up to a month.