Quick strawberry jam preparation for filling cakes

• Wash and pat dry your strawberries. Remove the leaves and slice. Place in a small pot with a spoonful of sugar. Now I would like to specify that the amount of sugar that you use is personal. It all depends on how ripe your strawberries are. If they are very sweet you just need a spoon but if they are the first spring strawberries I recommend adding more white sugar.
• Stir, cover the pot and turn on the flame.
  
• Cook with the pot covered until the strawberries release their juice. Now remove the lid, add a tablespoon of lemon juice and mix. Cook over medium-low heat for 10 minutes, stirring often.
  
• In a small glass, mix well 30 ml of water with a spoon of potato starch. Combine the prepared mix with strawberries and stir in quickly. The fruit should thicken right away. Turn off the heat and stir a little more to avoid creating lumps.