Strawberry jam with lemon juice

900 g strawberry

800 g sugar

4 tbsp. lemon juice

Cooked this recipe for strawberry jam get a nice consistency - not too thick or thin, thanks to the lemon juice it is not too cloying and better thickens.

Strawberries to sort, wash, dry, then put in a saucepan and mash with Tolkowsky for kartofelnoe puree.

Add to mashed berries sugar, pour in the lemon juice.

Put the strawberries with sugar and lemon juice on low heat, heat to dissolve the sugar while stirring, and then heating to increase, to bring everything to a good boil, over high heat with constant stirring, boil for about 20 minutes before the estimated temperature of 105 degrees.

To check the readiness jam: one spoonful of jam to spread on chilled in the freezer the saucer, leave on for a few seconds or a minute to put in the freezer, then hold your finger on the surface of the jam - if it will shrink, then the jam is ready, and if not, then jam should be boiled for a few minutes.

Arrange strawberry jam with juice limonada hot sterilized banks not reporting jam to the edge of the cans at a distance of 1 cm, then close the lid and for 10 minutes to sterilize in boiling water.