Insert metal blade.
Place strawberries in work bowl, half at a time (or all at once in a large-capacity processor); process, using on-off pulses, until coarsely chopped.
Transfer to a large mixing bowl.
Stir in sugar and let mixture stand for 10 minutes, stirring occasionally.
In a small bowl, stir together lemon juice and pectin; add to berry mixture and stir gently (don't incorporate any air bubbles) for 3 minutes.
Ladle into small jars or containers.
Cover and let stand at room temperature until next day, then transfer to the refrigerator.
Refrigerate for up to 3 weeks; freeze for longer storage.