Place strawberries in your food processor and process until strawberries are coarsely chopped. Don’t overdo it! You don’t want mushy jam.
Place contents in large saucepan on medium-high heat and add honey and lemon juice, stirring well.
Cook for 8-10 minutes at a low boil. Remove from heat and transfer to a heat proof jar and let cool at room temperature before sealing and storing in the refrigerator up to 2 weeks or 2 months in your freezer.