Combine the strawberries and sugar in a medium heavy based pan. Allow to stand for 10 minutes.

Add lemon juice to the pan. Stir gently over low to medium heat, without boiling, until sugar has completely dissolved. Bring slowly to the boil, reduce heat and simmer on low to medium heat for 35 minutes, or until jam gels when tested.

Remove jam from heat and allow bubbles to subside. Set aside for 2 minutes. Ladle the hot mixture into hot, sterilised jars and seal immediately. Label and date jars when cool. Store in a cool, dark place. Refrigerate jam after opening.