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1
Put plenty of water and about 1 tablespoon of salt (not listed in the ingredients) in a bowl, and wash the strawberries.
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2
Drain off the water, and cut off the tough hull parts.
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3
Gently wrap each berry in paper towels to blot off any water.
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4
If you aren't using the berries whole, cut them at this stage into 1/2 or 1/4.
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5
Weigh the strawberries at this point.
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6
Put half the strawberries in an enamel pan (or another kind of pan if you don't have an enameled one), and cover evenly with about 1/4 of the sugar.
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7
Layer in the rest of the strawberries and sugar.
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8
Cover and leave to marinate for 6 to 8 hours (or for a shorter time if you cut the berries).
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9
When the granulated sugar has almost completely melted, they're ready.
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10
Start cooking on low heat.
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11
When bubbles rise up to the surface, stir with a wooden spatula and simmer over medium heat.
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12
When scum rises to the surface, skim it off completely.
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13
Adjust the heat so that the jam doesn't boil over, and simmer for about 15 minutes.
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14
When the strawberries are soft and the jam has thickened a bit, turn the heat off, add the lemon juice, stir, and it's done.
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15
If you crush the berries at the end, the jam will thicken.
