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Prepare the fruit: Wash and hull the strawberries, removing tops and any bruised spots. Slice and mash until you have 8 cups of mashed fruit.
Combine ingredients: In a deep, heavy-bottomed Dutch oven or stockpot (no more than half full, since this jam foams), combine the mashed strawberries, sugar, and lemon juice. Stir well.
Bring to a boil: Heat over medium-high, stirring frequently to prevent scorching.
Simmer until set: Boil gently for 45 minutes to 1 hour, stirring regularly and skimming foam. The jam is done when it reaches 220°F on an instant-read thermometer (at sea level; subtract 1°F per 500 feet of elevation), or passes the frozen plate test.
Jar the jam: Once set, ladle into prepared jars leaving ¼ inch headspace. For refrigerator or freezer storage, cap and cool. For shelf-stable storage, continue to the canning step.
Water-bath can (optional): Cap jars with 2-part lids to finger-tight. Process in a boiling water bath for 10 minutes (below 6,000 ft elevation) or 15 minutes (above 6,000 ft). Turn off heat, wait 5 minutes, then remove jars with a jar lifter.
Cool and check seals: Let jars cool undisturbed on a towel for 12 to 24 hours. Check seals. Any unsealed jars should go in the refrigerator for immediate use.