1. Ingredients: 500 strawberries, 200 rock sugar or white sugar, and half a lemon juice.

2. Wash and dice the strawberries, usually into 4 pieces, not too small, so that the strawberry jam will have a grainy texture and look more appetizing. Add rock sugar and mix well, squeeze in the juice of half a lemon, mix well, wrap in plastic wrap and refrigerate for 2 hours to marinate until the juice comes out.

3. When it is cooked in a pot, there will be white foam. Use a spoon to skim it off. The foam will affect the taste of the jam, so don’t bother. How to judge when the jam is ready: Boil it until it is thick, then use a spoon to scoop a little bit into the cold water. If it solidifies and sinks, it is ready. If it dissolves directly in water when dropped, it needs to be simmered for a while.

4. Put the prepared strawberry jam into a water-free and oil-free bottle while it is hot, turn it upside down, wait for it to cool and store it in the refrigerator.