JAM WITH PECTINE

Wash the strawberries, remove the stalks and any bruises and cut into 1cm pieces.

Put the strawberries in a saucepan and bring them to a boil for 2 minutes. Turn off the heat.

Blend the pectin with the 50g sugar. Add to the pan, stirring constantly until dissolved.

Bring the mixture back to the boil and then add the 750g sugar.

Simmer the mixture for a few minutes to dissolve the sugar. Turn off the heat and add the juice of the lemon. Mix well.

Immediately place in glass jars sterilized in the oven at 120°C for 5 minutes. Close them, turn them upside down and let them cool until the next day.

Storage

The jam can be kept for 12 months in a dry cool place away from light.