Wash the strawberries and remove the leaves. Blend a portion of the strawberries with the lemon juice and the water, put the mix in a pot with Le Zuc. Simmer, stirring constantly with a wood spoon to avoid sticking. Cut in small slices the rest of the strawberries (around 6) and add to the mix. Cook between 25 to 30 minutes approximately until you see that the drops tend to unite when they fall slowly of the spoon.
Let the mixture cool at room temperature.
Empty the jam into sterilized glass jars. Seal and keep refrigerated.