Wash strawberries and lemons.
Cut green tops off of strawberries and cut strawberries into slices.
Cut lemon in half and squeeze out lemon juice into a bowl. Place a mesh strainer over the bowl before squeezing the lemon to catch the seeds.
Place a small saucepan on the stove over medium heat.
Add sliced strawberries, ¼ cup sugar and 1 tablespoon lemon juice to the pan.
Bring mixture to a rolling boil. Stir frequently with a wooden spoon and mash the strawberries slightly with a potato masher.
Turn the heat down to medium low and simmer for 10 minutes.
Test jam by putting a teaspoon of jam on a plate and swirling the plate around gently. If the jam runs, cook for 2-5 minutes longer.
Transfer jam to clean glass jars and cool. Refrigerate after completely cooled.
Serving Size 2 tbs
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.