Wash and cut strawberries into small pieces (fourths).
Add strawberries and sugar to medium saucepan, and mix. Bring to a boil over medium heat, stirring frequently.
Add lemon juice and zest once it boils. Continue boiling for about 15 minutes. Stir frequently to avoid burning at the bottom.
Pour jam into a glass jar and allow to cool. Enjoy immediately, or cover and store in fridge up to two weeks.