1. Combine the quartered strawberries with the sugar and lemon juice in a medium bowl. Stir to combine, then cover and refrigerate overnight. (Macerating the fruit was not part of the original recipe but I do this sometimes when I make jam. If you prefer to skip refrigerating the mixture overnight, go right to step 2).

2. Transfer strawberry mixture to a small saucepan and set heat to medium-high. Cook, stirring occasionally, until the berries darken and the juices thicken (15-25 minutes).

3. Remove from heat and ladle into a clean glass jar. Cool to room temperature, then refrigerate. This jam with keep for at least 3 weeks, and maybe a bit longer, in the refrigerator.