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1
I used 2 packs of strawberries.
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2
Take the hulls off, wash the berries and pat dry.
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3
The strawberries weighed 600 g, and I used 300 g of sugar.
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4
Put the strawberries, sugar, and lemon juice in an enamel pan and leave them for a while (preferably overnight).
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5
Simmer over low heat, while stirring occasionally with a wooden spatula.
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6
If any scum rises, skim it out.
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7
30 minutes after the start of cooking, take a good look at the simmering jam while crushing a few of the berries with a wooden spatula.
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8
The strawberry juice will gradually turn a deep dark red.
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When you stir up the bottom of the pan and the liquid has thickened enough that you can see the bottom for 1 to 2 seconds, turn the heat off.
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10
The jam is done in about 40 minutes of simmering.
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11
Sterilize the jars to be used to store the jam for about 5 minutes in boiling water.
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12
Take them out of the water and dry them upside down on a kitchen towel.
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13
Pack the jam into jars while it's still hot.
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14
Turn them over onto their lids and leave until cool.
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(This seals the jars air-tight.)
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16
I got 2 and a half jars full from 2 packs of strawberries.
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17
I wrapped up one jar as a present.
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18
To clean up afterwards: Washing a pan after making jam in it is a big job.
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19
Wash it as soon as possible using the hot water used to sterilize the jars.
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20
Take the lid off when you simmer the jam.
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21
I left the lid on once and took my eyes off of it for a second...it boiled over and stained my stove-top strawberry color.
