Strawberry Jam

Clean the strawberries, cut them in pieces and place them into a big bowl.
Pour 200g of sugar on top plus the juice of one big lemon.
Stir everything together and let it rest a full night in the fridge.

Pour the strawberries and the juice they produced over night into a pot.
Pour the rest of the sugar (200g) and put under a strong fire until all the sugar
has disolved and the mix starts to boil.

Reduce to a low fire and cook for 30 minutes mixing once in a while.
The whole mix color will get darker and will thicken. The jam is ready when the 
temperature reaches 106 degrees. One way to check is to pour a drop of jam on 
a frozen plate and see if it freezes (ready) or if it still flow around (not ready).

Store into sterilized pot.
To sterilize the pots, clean them with soap and pour boiling water into them. Leave 
the water for 20 minutes, empty the pots and place them face down on a cloth.