Remove hulls. Angle a small paring knife in next to the hull and gently lift toward the blade end up to remove them.
Chop berries into small pieces.
Add berries, water, lemon juice and sugar to a small saucepan.
½ cup Sugar, 1 Tbsp lemon juice, ½ cup water
Stir until sugar is dissolved. Bring to boil. Reduce heat to a simmer and simmer for about 10 minutes until the strawberries are soft. (See notes below for a smooth syrup.)Mix cornstarch with a bit of warm water from the tap. Stir until cornstarch is dissolved.
1 Tbsp cornstarch
Add to strawberries. Continue to simmer for 2-3 minutes, stirring constantly until sauce thickens. Remove from heat.
Place in jars or containers. Allow it to cool to room temperature. Then, refrigerate.