1 kilogram of strawberry grapes
500 g of sugar
Juice of 1 lemon
Wash the grapes and take out the pips with a hairpin and stalks.
Put them in the saucepan to cover them with sugar, and leave them quiet for 5 hours to remove their liquids.
After 5 hours add the lemon juice and boil for 30 minutes by skimming if necessary.
Turn off the heat, let it cool down and melt it in the blender, light or more, depending on how much we like it.
Put the pot in the fire again and boil until the jam is tied, about 10 minutes longer.
Remove the pot from the fire and let it rest for a while.
Put the jam in sterilized jars while still warm.