Strawberry jam - Preserves and pickles

Preparation time: 4 hours (low complexity) Ingredients: 2 pounds of strawberries in using 2 kg of sugar and a lemon cut into slices or cubes. Method: Jams can be prepared for all kinds of fruit, whole or cut, cleaned peel or not. Fruits should be ripe, healthy and sort, remove tails, leaves, fruit pits and follow specific training each jam. Strawberries are sorted out, remove the tails, place alternate layers of sugar over the fruit in the cold holding 2-3 hours for them to leave the juice. Place the saucepan from the heat and then boil the jam medium heat stirring continuously so as not to catch the bottom of the pan until the liquid reduces, the fruit gets a glossy color and will get the desired consistency so the liquid is linked with sugar and ferment or mold will not jam. Towards the end add the lemon juice and jam is ready when the foam, let it cool a little, put in jars, close tightly and keep 5 minutes to rely on caps to prevent the fruit to be arranged well in jars. To see if the jam is ready, place 2-3 teaspoons onto a plate and after cooling if you are cured and cooked fruit means it's ready. jars must be washed and dried well.