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In a large pot, combine the chopped strawberries, sugar, and lemon juice.
Cook over medium heat, stirring frequently, until the mixture reaches a rolling boil.
Reduce heat to low and simmer for about 30 minutes, stirring occasionally.
Stir in the sriracha chili sauce and continue to cook for another 10-15 minutes, or until the jam thickens.
Remove from heat and let the jam cool before transferring it to sterilized jars for storage.