12 c. strawberries
2 tbsp. lemon juice
1 tsp. grated lemon juice (or peel)
2 1/4 c. honey

Whirl berries (a portion at a time) in a blender until smooth to make 2 quarts puree. Pour puree into a large kettle. Stir in the lemon juice or peel and honey. Simmer, uncovered, stirring more frequently as it thickens. Simmer for about 2 1/2-3 hours. If you need more honey, add up to 1/4 cup extra. Refrigerate up to 3 months. If you would like to freeze follow instructions listed with Apple Butter.