Combine strawberries, water, sugar, lemon zest and lemon juice in sauce pan.

Bring to boil and reduce heat to steady simmer.

Simmer for about an hour or until mixture thickens. A spoonful on a plate should not run.

Run mixture through a food processor or blender for extra smoothness if desired.

Ladle fruit butter into canning jars to within a 1/2 inch of the rim.

Cool and store in fridge for up to 3 weeks or process in a water bath to store at room temperature for up to a year.