Strawberry Jam

I love making jam. It seems magical to be able to put in a jar that spare fruit to enjoy it during the coming months. Even more comforting if you've grown the fruit yourself. Unfortunately, that is not the case this time. I bought the strawberries at the market, taking advantage of the price.

Normally, jam recipes state the same weight of sugar as of fruit, but with half the sugar it is sweet enough and healthier.

STRAWBERRY JAM

1 kg of strawberries

½ kg sugar

1 lemon

Wash thoroughly and cut the strawberries into slices. Place them in a bowl alternating layers of strawberries and sugar. Sprinkle with lemon juice and leave in the fridge overnight.

After this time, put them to cook in a pot, stirring occasionally to prevent sticking. After about 20-30 minutes, the jam should be ready. To check this, you can drop a teaspoon of jam on a plate that will have been in the fridge for a while. This way you can see the consistency that reaches the jam when cooled.

To store, distribute it while still hot (hey, not boiling!) in previously sterilized glass jars (I use a baby bottle sterilizer). You must completely fill the jars, place lids and put them upside down. This way we get the jars vacuum sealed and the jam will keep longer.