Wash the strawberries thoroughly, remove the hull from the berries. In a large pot, combine the whole strawberries, sugar, and lemon juice. Stir well to mix. Place the pot over medium heat and bring the mixture to a boil, stirring constantly. Once it reaches a rolling boil, let it boil for about 10 minutes, continuing to stir frequently to prevent sticking and burning.
You will see that after it starts to come to a boil there will be white foam forming on the top. to achieve a clear syrup in your jam, remove as much of the foam as possible.
Leave the jam on low heat to simmer for 2-3 hours until you are happy with the consistency. To test if the jam is ready, place a small plate in the freezer before you start cooking. When you think the jam is done, drop a small amount onto the chilled plate and let it sit for a minute. Push the edge with your finger; if it wrinkles, it’s ready. If not, continue boiling for a few more minutes and test again.
Just before the jam is done and removed off the heat, this is after 2 hours of it simmering on medium to low. If there's too much liquid in the pot then remove some for a drink (See above).
Carefully ladle the hot jam into sterilized jars using a funnel, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth and screw on the lids. Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly.