The smell of sugar that melts with fruit is a memory related to my childhood, because mom has always prepared delicious jams. 

His book of preserves, "All the kitchen," an encyclopedia of popular cuisine of the seventies, still remains my source of inspiration. 


Strawberry Jam



1 kg of ripe fragoloni 

Max 700 g of sugar 

The juice of a lemon medium-sized 




Wash well with water, strawberries and let's leave them to dry. 

  We remove the leaves. Cut them in pieces not too small. We taste the fruit, as this will depend on the amount of sugar to add, I generally add about 600 g but this will depend on your taste and how sweet it will be the fruit. Better if we do this operation in the evening. We arrange the fruit with the sugar and lemon in a pot and leave it for the whole night to dissolve the sugar. 

After this time we put the pot on the stove and bring to cooking generally take about an hour per pound of fruit. 

Remember to remove the foam will be formed when the surface because it brings with it all the impurities of the fruit. 

We put the hot jam into jars thoroughly clean, close well. Let the jars upside down tightly wrapped in a blanket and wait for it to cool. 

We place the jars in the dark and consume no earlier than one month.