Recipe Syrup strawberries

To obtain a preserve of fruit in syrup, it is necessary to make a fruit syrup composed of water and sugar which serves as blanket liquid. Here are the sugar contents of the syrups to obtain:
- Light syrup fruits: 1 liter of water + 250 g of sugar.
- Medium syrup fruits: 1 liter of water + 400 g of sugar.
- Heavy syrup fruits: 1 liter of water + 750 g of sugar.

1. Cut the strawberries in half if they are large.
2. In a bowl, arrange a layer of strawberries, cover it with a layer of sugar and continue until there are no more strawberries. Let stand half a day.
3. Wash and wipe the lemons. Recover their zest and collect the juice. Drain the strawberries and store them in the jars Le Parfait Great. Collect the strawberry juice, pour it into a saucepan, put over very low heat and bring to a boil while mixing.
4. Add the zest and lemon juice to the syrup to syrup. Continue cooking, always over very low heat until the boiling resumes.
5. Pour the boiling syrup into the jars Le Parfait Super up to 2 cm from the edge to cover the strawberries (complement if necessary with a very hot light sugar syrup) and immediately proceed to thermal treatment, 35 minutes at100 ° C.