In a blender or food processor, puree strawberries in batches until smooth. Transfer to a large stainless steel saucepan as completed. Add lemon juice and sugar and stir to combine. Heat to 190-degrees over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim foam if necessary. Ladle hot concentrate into hot jars, leaving 1/4-inch headspace. BWB 15 minutes.

To reconstitute: Mix equal parts concentrate and water (or tonic, ginger ale, wine or other alcohol, etc).