1. Remove stems from strawberries and wash them

2. Cut small strawberries in half and large strawberries into quarters with a knife

3. Add rock sugar

4. Add white sugar and knead it with your hands. This will retain part of the pulp for a better taste and allow the sugar to mix with the strawberries

5. Cover with plastic wrap and put in Refrigerate for more than 3 hours (refrigerating for 24 hours is better)

6. After refrigeration, the water in the strawberries will seep out. Put the strawberries together with the seeped water into the pot (stainless steel can be used pot, do not use an iron pot), do not add water, heat on low heat for half an hour, stir occasionally to prevent sticking to the pot, if the foam needs to be skimmed off

7. Then squeeze the juice of half a lemon into the pot , continue to heat and stir for 10 minutes, until the jam becomes thick