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Strawberry jam

Strawberry jam

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  • 5 kg of well ripened strawberries
  • 2 kg of sugar
  • 1/2 lemon

Servings: 10

Preparation time: over 120 minutes


First of all, we wash all the strawberries well, we put them in a sieve to drain the water.

We remove their tails easily, without crushing them.

In a pot of tuci (or a thicker one anyway) put a row of strawberries, one sugar, and strawberries, and sugar and so on until you finish the strawberries and sugar.

We put the pot on the eye of the stove at the right heat.

When the foam is formed, take it with a spatula.

We spin in jam with a wooden spoon at first less often, then when it thickens more often.

Towards the end we cut the lemon into small slices, we let it go in the jam.

Let it boil for a few more minutes.

The jam must have the right consistency: it must not be liquid, but you must not boil it too much.

I always take a little on a saucer, let it cool and if I like how it is when it has cooled, I pull the pot off the heat.

While the jam is boiling, prepare the jars.

We wash them well with hot water and drain them on a towel.

When the jam is ready, we put it hot in jars.

Thread the lids well and place the jars upside down for 10 minutes, then turn them over and cover them with a thick blanket.

On the 2nd day, label them and cool them.

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