Rinse berries and hull. If strawberries are small-medium, leave whole. If they are large, cut in half.
Have a 9x13/10x14/11x15 shallow glass baking dish or similar size flat, shallow platter or food-safe serving tray out and ready. The larger the better. (Do not use anything aluminum, as it will react with the jam, leaving a metallic taste. Most baking sheets are aluminum, so they are not a good choice.)
In a large, heavy-bottomed pot or Dutch oven at least 5-6 inches deep, stir together the berries, sugar and lemon juice. Place on the stove-top over low heat and cook, stirring, until sugar is dissolved. This will take 8-10 minutes. Increase heat to medium and stirring, bring mixture to a boil. Continue stirring and boiling for about 10 minutes, or until mixture thickens slightly. Immediately (but carefully!), pour mixture on to your platter or in to your baking dish. It will be quite liquid still at this point. Allow to stand until cooled, then cover with plastic wrap and let stand in place (don't move it) on your counter, at room temperature, for 12 hours. After 12 hours, remove jam to a jar or jars and refrigerate. Use from the refrigerator for up to 1 month.
Makes 3-4 cups of jam.
For the strawberries: 1 quart whole strawberries measures about 5-5 1/2 cups when measured whole, or 4 cups after they have been hulled and halved, if large.Uses for your Platter Strawberry Jam: Use on toast or scones. Use it to make strawberry shortcake. Spoon over ice cream. Make strawberry jam tarts. To make tarts, simply bake up your tart pastry shells. Fill with strawberry jam, then top with a dollop of freshly whipped cream that is just lightly sweetened. They are a bit messy (but in the best way!), so a plate and fork is recommended :)