Recipe: Strawberry Jam

The day before

Cut your strawberries into big pieces and put them in a bowl along with the sugar and the lemon juice. Cover and put in the fridge.

The next day

1 Cook your strawberry in a copper jam pan, skimming from time to time.

2 Put a plate in the fridge.

3 After 6 minutes of cooking, if using jam sugar or 15 minutes if using granulated sugar, take your plate out of the fridge and test your jam by pouring a couple of drops of it onto the plate. If done the jam must set almost straight away.

4 Then, pour your hot jam into your jars and close them. Finally, place your closed jar upside down until fully cool down.

*If your strawberries are very sweet reduce the amount of sugar accordingly.