 | 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 |  |
