Strawberry-mint jam

500 g strawberries

400 g sugar

1 tablespoons lemon juice

mint sprigs

Rinse berries lay on a towel, give them dry.

Remove the stalk and leaves - if it is done before washing the berries, they will become watery.

Pour the strawberries in a pan or bowl for cooking jam, sprinkling sugar on leave for several hours (overnight is possible) to release the juice.

Put the berries and sugar in a saucepan on the stove over medium heat bring to a boil, constantly stirring with a wooden spoon gently without damaging the strawberries.

Remove from the boiled jam foam, add the lemon juice, mint (you can put the whole sprigs, then after cooking to remove them, or put chopped leaves and then leave them in a jam).

Jam boil 15 minutes, depending on the type of strawberry (ripe small berries are cooked fastest, large watery - the longest) to the evaporation of the liquid.

Next strawberry-mint jam need to pour into sterilized jars and lids with sterile cork.