Combine 1/2 pound fresh (or frozen, thawed) hulled, quartered strawberries and the 1/3 cup sugar in a saucepan.

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

Stir in 1/2 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 1/2 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.