Cut the strawberries halves or quarters, depending on their size.

Pour the sugar and lemon juice over them and let them sit for a couple of hours or overnight. After it's sat, the acids from the berries will begin to melt the sugar.

Place everything into a non-reactive pan, like enamel or stainless steel.

Bring it all to a boil, then reduce heat to medium and continue to cook, stirring frequently for about 15 minutes. 

Remove from the heat and use an immersion mixer and blend, but not too smooth. Leave a few chunks.

Add the port wine and return to the heat. Continue to cook for about 15 to 20 more minutes. It should reach at least a temperature of 220 degrees and be starting to thicken.

When it is done, carefully ladle the hot fruit into clean, sterilized jars. Use a cup with a spout or a funnel. It's hard to get the jam into the jar without spilling it or burning yourself. Be careful.

Fill each jar, leaving about 1/2 inch head room at the top. If you fill it too full, it will bubble up and it won't create a good seal.

Wipe the edge of the jar clean.

Lay the hot lid, red ring side down, on the top of the jar. Place the ring over the top and tighten down, but not too hard.

Carefully place the jars back into the stockpot of hot water. Make sure there is at least one inch of water covering the jars. Cover and bring to a boil.

It's important to watch for the boil, because that's when you'll start the processing time. Once it boils, process for 10 minutes.

Remove the jars from the water onto a clean dish towel. Let them cool.

Once the seal has been made (you'll hear the lid pop down) and the jars are cool enough to handle, remove the ring. Using permanent marker, label and date the lid of each jar.