Prepare the preserving sugar with 8-10 umbels of elderflower, keeping the stalks as short as possible and allowing it to steep for 5-7 days.
Sieve sugar.
Wash, clean and cut the strawberries into pieces, mix with the flavored preserving sugar and lemon juice, leave to stand for an hour. Bring to the boil while stirring and let it simmer for 3-4 minutes. Immediately pour into boiled jars, close and let cool on the lid for an hour. Turn and let cool down.
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