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Wash and slice 1 pound fresh strawberries, removing the hulls and green tops.
Add them to a saucepan, and mix 1 ½ cup white sugar in well.
Stir continually over medium heat, and bring the strawberries to boil.
Once boiling, add 2 tablespoons lemon juice and ½ teaspoons lemon zest (if using).
Boil for about 15 minutes, or until the jam reaches 220°F.
Stir often, to make sure the jam doesn’t burn.
Pour into a jar and allow to cool.
Cover and refrigerate.
Use within about 2 weeks (if it lasts that long).