The strawberry is in its best season! Capture that aroma and flavor in a jam, so you can have it all year round!
Wash thoroughly the strawberries, remove the green leaves and chop them. Place them in a glass container with lid, pour the sugar on top, close the lid and place them in the fridge for about 8 hours.
Put the mixture with the strawberries and sugar in a saucepan. As you will see, they have released enough liquid and most of the sugar has melted.
Turn on the stove on medium to low heat and stir frequently.
When it boils enough, about 10 minutes later, we can use a hand blender to puree part of the strawbbeeries if we want. In case we want to make strawberry sauce, puree them all.
Continue to stir over low heat until it thickens. About 20 more minutes.
Add the lemon juice and let it boil for about 5 more minutes, stirring constantly.
Because it doesn't have much sugar, our jam becomes a little thin. If we let it boil longer it will become thicker but its color will become darker.
Pour the jam in the sterilized glass jars, close the lid tightly and place them upside down on a kitchen towel until they cool. (this is what you call canning and it helps preserve them).
