Rinse and hull strawberries, cut in half and place in a large bowl. Add sugar and gently toss. Cover and refrigerate overnight.

Bring water to a boil in a large canning pot. Sterilize the jars and flat lids.

Place the strawberries and juice and sugar in a Dutch oven or large saucepan. Bring to a simmer, stirring occasionally for about 5 minutes.

Pour the mixture into a colander set over a large bowl to catch the juice. Pour the juice back into the pan and bring to a boil over high heat. You will have about 4 cups of liquid depending on how juicy the strawberries are. Cook this down until it is slightly thick and reduced to about 1 ½ cups, about 10 minutes.

Add the strawberries and any juice back to the pan. Add lemon juice and bring to a simmer. Cook, stirring frequently until you can hear a sizzle when you pull a wooden spoon through the mixture, about 15-20 minutes.

If you want a smoother jam, use an immersion blender to blend the berries. If you prefer chunky, leave as is.

Pour the jam into the sterilized jars leaving about ¼ inch at the top. Using a wet paper towel, remove any jam on the rim of the jar and place a flat lid and ring on each. The ring should be just finger-tight.

Place the jars in boiling water, making sure the water covers the jars by at least an inch. Bring to a boil and boil for 5 minutes. Remove and leave undisturbed until cool. Once cooled, check to see if the lids have sealed by pressing down on the top. If it can be pushed down, it has not sealed and you should refrigerate and enjoy right away.