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I made this jam using these frozen strawberries.
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Put the strawberries and sugar in a pan, and simmer over medium heat.
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If you have time, pour the sugar over the strawberries and leave for 30 minutes before cooking.
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In the meantime, sterilize the jars.
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Put plenty of water in a pot with the jars, and boil for about 5 minutes.
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Leave to dry on a clean kitchen towel.
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When the jam comes to a boil, lower the heat to medium-low, and simmer slowly while stirring.
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If it looks like it is going to burn, turn the heat down to low.
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Skim off any scum that rises.
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If you have a bowl of water nearby, this task goes smoothly.
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When the jam starts to bubble and you can scrape the bottom of the pan, add lemon juice and turn off the heat.
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Put the hot jam into the dried sterilized jars, and leave to cool upside down.
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The recipe filled this jar 2/3 full.
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It's also delicious with a little honey added as a hidden flavor.
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If you do use honey, add it at the very end.
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Use on plain yogurt It's sweet, tart and delicious.
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My daughter has seconds.
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Tip: Strawberries help to eliminate a buildup of sodium in your system.
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It also contains potassium, which helps to lower blood pressure, and xylitol, which prevents tooth decay.
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Tip: When making jam, use an enamel or stainless steel pan.
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If you use an aluminum or cast iron pot, the metal will dissolve and react with the acid in the fruit juice and make it discolor.
