Allow the strawberries to thaw in a large bowl. Add the rest of your ingredients to your strawberries. Allow this to sit for about an hour.  After that time, there should be a good amount of liquid that has pooled in your bowl. Pour that liquid into a medium sized saucepan.

Remove your strawberries and pulse them in the blender so they become mashed. Transfer the strawberries to the saucepan with your liquid. Turn the heat to low and bring the mixture to a simmer, as it gently simmers it will thicken and thicken. Stir the mixture the entire time until you have a thick consistency. I removed it from the heat once it was thick, but not so thick where you couldn't stir it.

*If the jam isn't thick enough, take another tablespoon of cornstarch and mix it with about 3 tablespoons of ice water. Once it's completely mixed, add it to your jam and stir.

Once it's cooled, I poured it into a jar and it will keep for at least a month.

Enjoy!