Place the strawberries in a medium pot, add the sugar and the lemon juice.

Mash the berries (if they are too hard, wait to mash them)

Bring the mixture to a boil over high heat and every so often mash the berries with the masher.

While the berries are boiling, combine the cornstarch and water in a small bowl. Whisk well to create the slurry.

Once the mixture is boiling and you have mashed the berries, turn the heat down to medium-high and stir in the cornstarch slurry (cornstarch plus water).

It will begin to thicken quickly, so pay close attention.

Let cook for 5-6 min continuing to stir approx every 60 seconds.

Very carefully pour it into a large bowl and let the mixture cool for 30-45 min at room temperature.

Once cooled, transfer the preserves to sterile mason jars or other airtight containers.