| cleanse and remove the green part and slice as shown in the pictures |
put into a pot, high and not in iron for avoiding it to stick on | |
| cover the strawberries with the sugar and let it rest for at lest half an hour, better one night |
in the meantime sterilize the pots by boiling them with the upper part directed to the bottom | |
| cut the lemon peel to thin slices as shown in the picture |
add lemon to strawberries and add pectin powder | |
| boil at high heat and stir |
as soon as the sugar is melted add the lemon juice | |
| whisk 1/3 of the jam |
stir | |
| pay attention when boiling, use a protection |
in 5 or 10 minutes, depending from the quantity, the jelly will be ready | |
| for a perfect conservation pot when hot |
cleanse well the pots with strawberry jelly before locking | |
| put the pots with strawberry jelly again into the cooker with a little of water |
cover and boil for 5 minutes the pots with strawberry jelly: in this manner the air goes out and the jam will have a longer conservation | |