Strawberry jam:
Day 1:
Quickly rinse the strawberries in fresh water, dry them in a cloth, remove the stems and cut them in half.
Mix the strawberries, water, sugar, and lemon juice in a bowl and cover with plastic wrap.
Refrigerate overnight.

Day 2:
Pour the mixture into the jam pan and bring to a simmer while gently stirring.
Pour this cooking into a bowl, cover with plastic wrap, and refrigerate overnight.

Day 3:
Pour this cooking into a strainer. Reserve the marinated strawberries and collect the syrup in the jam pan.
Bring the syrup to a boil and carefully skim. The syrup will concentrate to 105 C (221 F) on the candy thermometer.
Then add the strawberries and bring to a boil again.
Skim and give a 5-minute boil while stirring gently.
The strawberries will then be translucent, like jam.
Check the consistency of the jam by dropping a few drops on a cold plate: it should gel slightly.
Remove the pan from the heat, immediately put in jars, close the lids, and put the jars upside down.