1. In a large nonstick skillet, cook and mash strawberries over medium heat until softened and fairly chunky.
2. Stir in sugar and lemon juice. Increase heat slightly; bring to a boil and cook, stirring occasionally, until mixture is thickened and thinly coats the back of a metal spoon without dripping off (5-10 min.).
3. Remove from heat; cool completely in the pan.
4. Spoon jam into a pint-sized container; cover and refrigerate for up to 3 weeks.

Tasty TIp:

• The jam will set up slightly as it cools and a tiny bit more so in the refrigerator. Be careful not to overcook it or it will be too firm. If the jam seems too loose after cooling, you can cook it a bit longer.