How to make
A syrup is prepared from the sugar and water, which is boiled, until the sugar is completely dissolved.
Strawberries are added to the syrup and boiled on very low heat for about 2 hours.
For every kilogram of sugar, add 2.2 lb (1 kg) of cleaned, washed and drained whole strawberries.
Add chopped mint leaves if you like.
The strawberry jam is ready when the syrup concentration reaches 70%, or a drop of the syrup dropped onto a porcelain plate retains its shape (isn't runny).
One minute before removing it from the heat, add the citric acid.
The finished strawberry and mint jam is poured into dry and warmed jars and they are turned upside down, until they cool completely.
