Strawberry jam

Ingredients:

• 5 cups of peeled and mashed strawberries
• 4 tbsp fresh lemon juice, strained
• 50 gr. fruit pectin
• 7 tbsp. sugar

Preparation:

1. Place the jars in a saucepan with plenty of hot water. Bring to a boil. Boil the lids in a separate saucepan.
2. Place the mashed strawberries and lemon juice in a separate saucepan. Toss the berries with pectin until dissolved. Bring the strawberries to a strong boil.
   
   Add sugar, then return the mixture to a vigorous boil. Boil for 1 minute 15 seconds. Skim off any foam.
3. Remove the jars from the boiling water. Using a wide-mouthed funnel, fill each jar with jam, maintaining the correct ratio of liquid to berries.
   
   Fill the jars, leaving about a centimeter of headspace at the top. Run a clean knife around the inside of the jars to remove any air bubbles. Wipe the rims of the jars with a damp cloth to remove any stickiness.
4. Seal the jars with lids, then place them on a metal sterilizing rack and lower them into a pot of water. Close the lids, then bring the water to a vigorous boil. Boil for 10-12 minutes.
5. Turn off the heat and let the jars sit in the hot water for 5 minutes. Remove the jars from the water using a trivet and let them sit at room temperature for 24 hours.
6. Check the jars for air pockets under the lids. If any lids are springy, store those jars in the refrigerator. Store the remaining jars of strawberry jam in the cupboard at room temperature.