Chop strawberries into quarters.

Place all ingredients in a sauce pan over medium high heat. Bring to a boil. Skim any foam off the top. Reduce to a simmer and let berries cook for 5 minutes.

Carefully pour hot berry mixture into a blender, food processor or use an immersion blender and process or pulse until smooth. Just 5-6 pulses. Place into a sterilized jar and keep in the fridge up to 5 days.