Place the pureed strawberries in a large pan with honey over medium heat. Bring to a boil and boil for 15-20 minutes, stirring constantly. Ladle/skim the “foam” off the jam and discard. Remove the pan from stove and stir in the lemon juice. Place pan in the refrigerator with a lid. Let the jam set up overnight. The next morning place the cooled jam in jars or plastic containers. Place in freezer.