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1
Preparation Sterilize jars to store the jam, a strainer to drain the moisture, and tongs to use while you are making the jam.
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2
Rest them in a strainer.
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3
Pour salt water in a bowl and immerse the strawberries.
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4
Rinse the strawberries under the water to remove any excess dirt.
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5
Take them out of the water and remove the stems.
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6
Weigh the strawberries.
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7
Put the sugar equivalent to 40% of the strawberries in a bowl.
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8
Put strawberries in a pan, and add some sugar.
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9
Then add more strawberries and repeat.This will help coat the strawberries with sugar evenly.
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10
Rest for a 2 or 3 hours to a half day.
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11
Moisture will come out from the strawberries.
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12
You can make the jam even if you skip this step.
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13
Cook over medium to high heat.
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More and more moisture and scum will be released.
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15
Remove the scum carefully.
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16
Don't stir until the jam has thickened.
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When 70 - 80% of the moisture is gone, squash the strawberries.
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18
Steps 6 and 7 are optional.
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19
For those of you who prefer leaving the strawberries whole, you don't need those steps.
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20
Turn off the heat.
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Squeeze on some lemon and stir.
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Cool down a bit, and pour into the jar.
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It's done!
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