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1
Wash the strawberries and completely wipe off the moisture.
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2
If using a larger size of strawberries, cut them to whatever size you want, if using smaller strawberries, leave as is.
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3
(The bigger ones were cheaper this time, so I cut them into 4 pieces each)
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4
Put the strawberries into a pot and cover with sugar.
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5
The strawberries will release liquid, so let them sit for 20 minutes to an hour.
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6
You can also leave them in the refrigerator for a full day.
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7
(If using a pressure cooker) Step 1: Once the strawberries have released their juices, squeeze in the juice of half a lemon, turn on the pressure (3 minutes,) and then leave it alone.
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8
(If using a normal pot) Step 1:After 15 minutes, increase the medium heat to high and while boiling down, skim off the scum.
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9
Don't burn it!
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10
!
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11
Open the pot and boil down for 5-10 minutes on medium high heat.
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12
At this time, scum will appear, so make sure to scrape it off.
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13
Step 2: (If using a normal pot.)
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14
On low heat, boil down until it reaches your ideal consistency.
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15
While it's warm, pour it into a sterilized jar, turn it upside down and cool.
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16
Let it cool and store in the refrigerator.
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17
It's best to finish it up within 2 weeks.
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18
Adjust the sweetness and boiling length to your preference.
