Sprinkle the strawberries with the sugar and lime juice and leave overnight to macerate.
The next day, simmer on the lowest possible heat for 10 minutes, skimming often.
Drain the strawberries in a large sieve placed over a pan.
Cook the syrup until it becomes thick.
Add the strawberries.
On the second day, cook until the syrup coats the fruits and the jam has a soft set.
Put the hot jam in jars, distributing the strawberries and syrup equally.