Prep Time 10′       Cooking Time 25′       Yields 4 jars


  • 1 kg strawberries
  • 750 g – 1 kg sugar
  • 1/2 lemon (its juice)


  1. First, thoroughly wash the strawberries. Remove the stems.
  2. Crush them by hand and place them in a saucepan with a thick base.
  3. Sprinkle with sugar.
  4. Let them stand for 1 hour until the sugar melts from the strawberries. Stir occasionally.
  5. Let it boil over medium to low heat.
  6. Skim off the foam.
  7. Increase the heat and boil for about 25 minutes in total. Stir regularly with a wooden spoon.
  8. The jam is ready when it becomes slightly condensed and sticks to the wooden spoon.
  9. Add the juice and let it boil for 2 minutes.
  10. Remove from the heat and distribute into sterilized jars.
  11. The jars and the jam should be warm and sterilized.
  12. Fill each jar to the brim.
  13. Seal tightly with the lid and turn them upside down.
  14. Leave them like this until they cool down.


Source: Argiro Barbarigou