Remove the blossom end of the strawberries, then rinse. Thoroughly drain in a colander.
Put the strawberries in a pot, coat with sugar, sprinkle lemon juice, and lightly toss. Let sit for about an hour (Don't heat it yet.)
After about an hour, the sugar will melt and the strawberries will release moisture, indicating that it is ready to be cooked. Simmer on low-medium heat.
After simmering for a while, the strawberries will produce scum. Skim off the scum several times.
After simmering for about 30 minutes, the strawberries will turn bright red. When the sauce thickens, it's done. (As shown in the photo, it's ready when you are able to see the bottom of the pan while mixing.)
Transfer to a sterilized jar, and seal with a lid while hot. Once it cools, store in the refrigerator.
Story Behind this Recipe
I make this every year whenever strawberries are in season. I love the delicious and luxurious homemade taste of strawberry preserves. But I prefer to eat expensive strawberries plain. This time, I found small strawberries for a great price. At times like that, I don't hesitate to make jam.
Be sure to carefully remove the scum, and to slowly simmer and stir without scorching. When you stop simmering, it'll be thick like a sauce, but after it cools down, it will harden to a jam-like consistency.