In a large bowl, mix together strawberries, lemon juice, and sugar.

Let strawberry mixture sit for at least 4 hours or up to overnight to macerate and release their juices.

Transfer berry mixture to a pot and stir in balsamic vinegar.

Slowly bring mixture to a boil over medium heat, stirring often to prevent sticking.

Reduce temperature to medium-low if strawberry mixture is about to boil out of your pot. Cook until thickened, about 20 minutes.

If you are going to store in the refrigerator, cool until room temperature first then refrigerate. Or, if you are canning your jam, follow hot water canning instructions.