Bring a small pot of water to a rolling boil. Blanch the strawberries by quickly plunging them into the boiling water for about 10-15 seconds before removing them to a bowl. Cover to keep warm.

In a medium saucepan or skillet, add the sugar and clearjel and whisk to combine.

Heat the cup of water in the microwave for 1 ½-2 minutes, until boiling. Whisk the boiling water into the sugar mixture and mix until combined. Heat over medium heat until thickened. Add the lemon juice and whisk until smooth. Continue whisking constantly and cooking until the mixture becomes less opaque, about 3-4 minutes

Remove from the heat and stir into the blanched strawberries. You may add a few drops of red food coloring if you would like it to be a darker red, as the strawberries lose a lot of their color, but this is optional.

If you will be using the filling without canning it first, return the mixture to the pot and cook over medium heat for 4-5 minutes, until it bubbles and the gel is clear.