Now from step three to step four, all you need to know is this :
1000 grams of Strawberries (a little more than two pounds)
700 g sugar
juice of one lemon
a third of a lemon’s zest
Clean and hull the strawberries; cut them in halves.
In a bowl, mix the strawberries, lemon juice, lemon zest and sugar and leave in the fridge for 24 hours.
The next day, separate the fruit from the syrup.
Bring the syrup to a boil and add the strawberries for 5 minutes. Remove the strawberries and let them drain.
Boil the syrup again for about 5 to 10 minutes. Add the strawberries for another 5 minutes and repeat the process one more time.
The fruit should have been in boiling syrup for 15 minutes.
At this point your jam is ready to be transferred to jars. You can use a hand blender (only a couple of pulses) to puree some of the jam. I like to leave some fruits intact.
Bon appétit !