Strawberry and chocolate jam

Preparation

1. Once the strawberries are washed, we remove the stem (the green leaves and what joins them) and roughly chop them; we put them in a pot and add the sugar and the juice of the lemons; Let stand for about 2 hours to release the water.

2. We put the strawberries to cook over low heat for half an hour, stirring frequently with a wooden spoon; It is important to remove the foam that is produced. The optimal point will be when when pouring a little jam on a plate, when placing it vertically the jam does not fall. It is now when we incorporate cocoa; stir to mix well. Set aside and let cool.

3. We fill some sterilized jars. If we are going to consume it immediately by filling it, closing it and turning it upside down until it cools down will be enough. Store in the fridge (once the bottle is opened, consume it within a week). To keep it longer, once the jars are filled, cook them in a pot with water that covers them halfway for 15 minutes, turn off the heat and let them cool inside; once cold we can keep them in the pantry for months.