Cut the strawberries into half if you like the chunks in your jam like I do. If you want your strawberries to melt in the jam all together, cut them into smaller pieces. Put the strawberries in a pot. Add the sugar.
Either leave the pot under the sun for a couple f hours so that the strawberries release their own juice, so you dont have to add any more water. Or, leave them in the fridge over night.
Boil the strawberry and sugar mix, stirring them now and then. Once it boils, turn the heat down to low to medium, add the juice of half a lemon. Continue stirring and cooking.
Once the jam starts to look more sticky and develops a consistency that is thick, start to make trials to see if your jam is ready. To make those trials, put just a little bit of jam onto a plate that is in room temperature and tilt the plate. If the jam is very runny, it is not ready. You want the jam to not run very fast, but to resist the gravity a little bit.
Take your jam off the heat when it passes your trials. But be aware that jam thickens as it cools down so be sure to take your jam off the hat before it reaches the consistency that you desire.