1. Wash strawberries thoroughly, remove stems, and cut them into small pieces. Weigh the fruit and place 1 kg in a pot. Mix with gelling sugar and let it rest for about 2 hours.
2. Cut the lemon in half and squeeze out the juice. Bring the fruit mixture to a boil together with the lemon juice, stirring occasionally, and let it simmer for about 4 minutes while stirring continuously.
3. To test the gelling ability, place 1 teaspoon of the jam on a cold plate. If the jam firms up after about 1 minute, it can be processed further. If not, extend the cooking time by 1–2 minutes and repeat the gelling test.
4. Carefully skim off the foam with a spoon. Fill the hot strawberry jam into clean mason jars, seal the jars, and invert them to cool. Enjoy!
Nutrition per serving
kcal: 120
Protein: 0 g · Fett/Fat: 0 g · Carbs: 30 g
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