Combine ½ pound fresh (or frozen, thawed) hulled, quartered strawberries and the ⅓ cup sugar in a saucepan.

Stir and heat over medium heat, use the rubber spatula to break up the strawberries.

Stir in ½ peeled, coarsely grated large Granny Smith apple. Cook over medium-low heat, stirring and breaking up strawberries, until sugar dissolves.

Simmer until jam is thickened, 10-15 minutes. Stir in ½ tablespoon fresh lemon juice.

Transfer to a bowl or jar; let cool. Cover and chill until set, about 2 hours or overnight. Keep chilled; serve within 2 weeks.