Place a small plate in the freezer. Hull strawberries. Zest lemon, then juice half of it. Add strawberries, lemon zest and juice, and gelling sugar to a pot, stir to combine, and let macerate for approx. 1 hr.
Transfer pot to the stove and bring to a boil over medium-high heat, skimming off any foam from the top. Let the mixture simmer for approx. 2 - 3 min. Spoon some jam onto the cold plate from the freezer and run a finger through it. If the jam splits, it’s ready. Spoon into sterilized jars and keep in the fridge for up to a month. Enjoy!
