Strawberry jam

We get rid of mature, juicy strawberries from tails.In the course of this, we also get rid of insufficiently ripe berries. So we sorted it out, washed it under the tap, and put it in a wide basin filled with half a liter of water. Turn on the fire at low power and heat the water. We cook for almost an hour, or half an hour, depending on the taste. In any case, the berries should not be either too hard or too boiled.

Boiled strawberries are ground into a sweet puree, passing through a sieve. Small holes in the sieve will miss the strawberry pulp and juices, but will delay everything superfluous. We return the strawberry mass to the basin with water and add a kilo of sugar. Cook, keeping a low temperature, stirring and watching the process for a couple of hours. Towards the end, we fill the hot strawberry jam with the remnants of sugar, stirring. Now cooking continues until the jam reaches the preferred density.

We put the jam in jars and let it cool in the open air.