• Strawberries2165g
• Sugar650g (30% of strawberries)
• Lemon juice (or citric acid)From 2 lemons (to taste)

1. 1

   Handle the strawberries gently without washing them. Remove the hulls and place them in a pot. Sprinkle 650g of sugar over the surface and lightly crush. If you prefer a whole fruit texture, let sit for 2 hours before cooking.

2. 2

   Once the pot comes to a boil, add the lemon juice from 2 lemons (or citric acid to taste) and simmer over medium heat. You can stir occasionally, but you don't need to remove the scum that rises.

3. 3

   After simmering for about 30 minutes, the scum will naturally disappear. Perform a jam test and once it reaches your desired consistency, remove from heat. If using less fruit, adjust the cooking time accordingly.

4. 4

   While the jam is still hot, transfer it to sterilized storage jars that have been boiled beforehand.

5. 5

   Close the lids loosely and place the entire jars in boiling water for about 1 minute to sterilize.

6. 6

   While still hot, seal the lids tightly and invert the jars to cool. The jam can be stored at room temperature for over 3 years.

Handle the strawberries gently without washing. The jam is ready when the scum naturally disappears during simmering. Adjust the sugar amount according to the sweetness of the strawberries. A minimum of 30% sugar is needed for proper preservation.

• Calories260 kcal
• Protein0.5 g
• Fat0.2 g
• Carbs45 g
• Sodium0 g