Defrost the strawberries just enough so you can cut them.

Chop them coarsely. If you prefer smaller or larger bits, chop them according to your preference.

Place the sugar, lemon juice and strawberries into a heavy bottomed pot over medium heat. Stir until the strawberries begin to release their juices and them turn the heat up to medium-high.

Stirring constantly, bring the jam to a rolling boil until it reaches 210 degrees on a candy thermometer.

Remove from heat and pour into clean jars. You should have approximately 10 ounces of jam.

Allow the jam to cool and sit at room temperature for a few hours and then refrigerate.