After washing and drying the strawberries, remove the stems. You can use a strawberry stem extractor or a paring knife to gently remove the tops.

Add the strawberries and sugar to a pot. Let the mixture sit for 20-30 minutes to allow the strawberries to release their juices.

Mash the strawberries with a potato masher or fork until they reach your desired consistency.

Add the lemon juice and bring the mixture to a boil, then reduce the heat to a simmer.

Cook for 20-25 minutes, stirring occasionally, until the mixture reduces by half.

Remove from heat and stir in the lemon zest.

Store the jam in airtight containers in the refrigerator for up to 1-2 months, or can it for long-term storage."