- Make a syrup with water and lemon skin cut into very small dice.
- Equeut and cut strawberries into eight.
- Water the fruits of lemon juice.
- Once the sugar is fully melted and the syrup formed, add the fruits.
- Cook the fruits at least 30 minutes, stirring regularly and then remove them at the skimmer to fill the pots at 2/3.
- Let the syrup thicken for about 20 minutes.
- Check the cooking by pouring a few drops on a cold plate then lean the plate. The jam must flow slowly.
- Cover the fruits in each pot, close them and turn them over.
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