- 1k of strawberries
- 450g sugar
- 240g water
- 2 tbs fresh lemon juice
Clean and cut the strawberries in 3-4 pieces each one. Simmer in a pot the sugar, the water and 1 tablespoon of lemon juice. Stir until sugar dissolves. Turn up the heat (without boiling) and keep stirring until you get a syrup (about 5 ').
Pour half of the strawberries in the pot and cook for 5' by removing with a spoon the foam. With a slotted spoon transfer the strawberries into colander, which you have already placed in a bigger bawl (so that you save the running syrup).
Boil the remaining mixture of the pot boil for another 5' heat, then add the remaining strawberries and repeat once again the same process.
Once you have boiled all the strawberries and removed them from the pot, add the drained syrup in the pot and boil for another 5 '. Remove new foam if it appears. When you get a thick syrup put again the strawberries insight, add the second tablespoon of lemon juice and keep cooking for another 5'-6'. Put the strawberry jam in jars when it gets cool.