– 350 g of ripe strawberries
– 130 g of sugar
– 1 teaspoon lemon juice
1 – In a saucepan place the strawberries and sugar, coarsely mash the strawberries with the back of a fork and allow for 10 minutes for the strawberry juice to hydrate and dissolve the sugar.
2 – Add the lemon and bring to medium heat, stirring sometimes just so it doesn’t stick to the bottom. After 20 minutes of boiling, pass the silicone spatula on the bottom of the pan, if you open a path and you can see the bottom of the pan is at the perfect point.
3 – Transfer your homemade jam to a jar and wait for it to cool before closing the jar. Store in the refrigerator.
- Do not stir too much. It is important that it does not stick to the bottom, but if it moves all the time it can sweeten the recipe.
- In order not to exceed the point, turn off the heat one point before it becomes too hard.
- Medium fire always!
- With a slotted spoon, remove the foam that floats on the surface.
To preserve your jelly for longer, store in a sterile container.