INGREDIENTS

2 kg (4 lb) ripe strawberries

60 ml (1/4 cup) lemon juice

750 ml (3 cups) sugar

PREPARATION

Strain the strawberries and cut into pieces.

Add the lemon juice and mix.

Bring to a boil in a large stainless steel saucepan. Stir constantly to prevent strawberries from sticking to the bottom.

Add sugar to the boiling fruits. Cook for 30 to 35 minutes, stirring often, until the mixture reaches the desired consistency and a temperature of 100 ° C (212 ° F) on the candy thermometer.

For longer storage, sterilize the jars. Otherwise, keep the jam in the refrigerator.