Preparation time: 30 minutes
Macerating time: 12 hours
Cooking time: 30 minutes
 

1. Wash and hull the strawberries. If large, cut them into pieces.
2. Weigh out the berries and weigh out an equivalent amount of sugar.
3. Grate the ginger to obtain 4-6 Tbsp.
4. Combine the grated ginger with the sugar.
5. Alternate layers of strawberries and sugar in a large earthenware bowl.
6. Add the lemon juice.
7. Cover with a cloth and let macerate 12 hours.
8. Once they have macerated, pour the mixture into a jam pot.
9. Bring to a gentle boil over medium heat, then reduce the heat and cook for 30 minutes, skimming at the beginning and stirring often so that the berries don't stick.

Finishing

1. Check the cooking point by pouring a little jam on a tilted cold plate: the jam should set instantly and not run.
2. Ladle the jam into sterilized dry jars. Cover while still hot and turn upside down until completely cool.
3. Label and store in a cool dark dry place.