Scrape outer surface of lemon with blade of a knife to release citrus oils. Cut lemon into quarters, discarding seeds. Place lemon in container of an electric blender, and process until well ground.
Combine ground lemon, strawberries, water, and powdered pectin in a flat-bottomed kettle. Bring to a rolling boil, stirring gently. Add sugar, and return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon. Stir gently 3 to 5 minutes to distribute fruit evenly.
Quickly ladle preserves into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process preserves in boiling-water bath 15 minutes.