Strawberry jam with lemon

Ingredients

• 4 kg strawberries (hulled)
• 2 kg sugar
• 80 ml lemon juice

Preparation

1. Pull the stems off the strawberries, then wash them very well. 2. In a large pot, put a layer of strawberries and a layer of sugar. Keep going until all 2 kg of sugar and 4 kg of strawberries are used up. 3. Put the pot on low heat. When it starts to boil, skim the foam from the surface. 4. Add 80 ml lemon juice and stir gently. 5. Let the jam simmer on low heat, about 2 hours, until the liquid reduces and turns a bright red. Stir every now and then. 6. Meanwhile, sterilize the jars, with their lids, in boiling water for 10 minutes. 7. When the jam is ready, take it off the heat for 5 minutes. 8. Pour the hot jam into the washed, dried and sterilized jars. Screw the lids on tight, then turn the jars upside down, lid down, so a vacuum forms. Leave them like that until they cool to room temperature, then store them somewhere cool.