Wash strawberries and remove the stems.
Slice strawberries into quarters or smaller.
Zest and juice lemon, measure sugar and cornstarch.
In a medium non-stick pot, add strawberries and sugar over medium heat.
Stir gently until sugar begins to dissolve.
Add lemon juice and zest.
Gently mash strawberries with the back of a spoon as they cook down.
Continue to simmer until sugar is bubbling slightly.
In another vessel, whisk together 1 tablespoon of water with 1 tablespoon cornstarch until no clumps remain.
Pour the cornstarch slurry into the strawberries and stir to combine. Bring back to a gentle simmer.
Once the strawberries have thickened with the cornstarch, turn off the heat.
Transfer jam to a container and allow to cool at room temperature for at least 30 minutes before refrigerating.
Once cooled and thickened, spread and enjoy!