Strawberry Bliss Jam (no pectin)

In a heavy-bottomed saucepan, mix the chopped strawberries, sugar, and lemon juice.

Stir over medium-low heat until the sugar is dissolved.

Increase the heat to medium-high and bring the mixture to a rolling boil.

Stir frequently while mashing the strawberries, continuing to boil until the jam is thickened and bubbles completely cover the surface, for about 10 minutes.

Strain the jam through a fine-mesh sieve for a smoother texture (optional).

Transfer the jam to a jar and let it cool to room temperature.

Seal jars and store in the refrigerator for up to 10 days, or freeze for longer storage.