The advantage of the recipe is that the fruits are whole, they do not crush when overcooked. It is a French method of making jam - so of course it should be good, and it really is.
I recommend that you do not put more than 2 kg of strawberries in a boil, so that you can work them well. I have already done a tour, I hope the pictures will convince you to try the recipe.
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The strawberries are washed and cleaned well - left to drain.
In a saucepan, boil the water.
Drain half of the lemon juice.
When the water starts to boil in the pan, add the sugar and lemon juice, mix.
Let the syrup boil until the sugar is completely dissolved and let it boil for another 10-15 minutes.
Then add the strawberries, mix gently and let it start to boil.
When they boil, let them simmer for 5 minutes, then turn off the heat and let the jam cool completely in the pan.
After it cools we work with it - you will notice that after cooling the fruits absorb sugar and syrup and become a little more candied.
Strain the jam through a sieve, set the fruit aside, pour the syrup back into the pot in which you boiled the jam.
Put this syrup to boil over low heat until you get the desired consistency - you know the drop method that goes well on a plate.
After boiling, add the fruit to the syrup, simmer for 5-10 minutes.
Wash the jars well and dry them in the oven.
Then pour the jam into jars and screw them well.
There will be a little syrup left, you can preserve it separately and make organic fruit drinks in winter or decorate some of the sweets.
As I said, the advantage of the method is that the fruit remains whole and the syrup is bound.
Try it and see how good it is :)
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