Remove the core and leaves of the strawberries by hulling with a paring knife or using a melon baller.*
Combine all the berries and water into a blender. Puree.
Pour puree into a fine mesh sieve set over a saucepan. Use a silicone spatula or a spoon to press and work the puree through until only a thick seedy pulp remains. Discard the pulp.
Place the pot over medium heat and add in the sugar and lemon juice. Stir until dissolved.
Bring to a gentle boil and stir occasionally until syrup is thickened and coats the back of a spoon without running off. About 10 minutes from the time you put on the heat to finish.
Allow to cool, pour into airtight container and store in fridge for up to two weeks.*
Notes
* For frozen berries, thaw in the microwave and keep all excess liquid. Then proceed with recipe as directed.*To freeze place in a jar that leaves 1-2" from the top of the syrup to the rim of the jar to allow for expansion. Once cool place in the freezer. Once frozen, place on an airtight lid and store for up to 3 months. To water bath can, please reference my canning guide for detailed instructions.*If you do not have a blender or food processor to make puree, finely dice the berries and combine them with the water, sugar, and lemon over medium heat in a saucepan. Simmer for 1 hour on low until everything is broken down. Then either leave it rustic, or strain out the seeds in a fine mesh sieve.