Wash the strawberries. Remove the hull (the green topping) from all the strawberries. If using frozen strawberries, unthaw the strawberries in cool water until no longer frozen.

Pour the strawberries, sugar, and juice from the lemon into a large heavy bottom pot. Allow the strawberries to soak in their own juices with the sugar and lemon for at least 1 hour. During the soaking time, mash the strawberries every so often to break them down into smaller pieces. You can also use a blender or food processor beforehand so that the strawberries are already broken into small pieces.

After the strawberries are done soaking, turn the stove on and bring the strawberries up to a medium boil.

Stir the strawberry mixture often throughout this process to prevent burning.

Once the strawberry mixture begins to create foam or a lot of bubbles turn the heat down to a low simmer and stir occasionally.

During the low simmering add in thin peelings of the apple. (Not the skin)

After the strawberry mixture with the apple has simmered for about 30 minutes start checking if the mixture has set.

You'll know the mixture has set if the jam slowly pours off a metal spoon. It will not look like jam yet, but the mixture will firm up after it's refrigerated.