|Strawberries||1 Kilogram, hulled|
|Limes||3 , juiced|
Sprinkle the strawberries with the sugar and lime juice and leave overnight to macerate.
The next day, simmer on the lowest possible heat for 10 minutes, skimming often.
Drain the strawberries in a large sieve placed over a pan.
Cook the syrup until it becomes thick.
Add the strawberries.
On the second day, cook until the syrup coats the fruits and the jam has a soft set.
Put the hot jam in jars, distributing the strawberries and syrup equally.
Serving size: Complete recipe
Calories 3054 Calories from Fat 27
% Daily Value*
Total Fat 3 g4.9%
Saturated Fat 0.17 g0.84%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 11.7 mg0.5%
Total Carbohydrates 785 g261.8%
Dietary Fiber 22.4 g89.4%
Sugars 749.7 g
Protein 7 g14.6%
Vitamin A 3.2% Vitamin C 1020.8%
Calcium 19.5% Iron 26%
*Based on a 2000 Calorie diet