High sugar content fruit like bananafigs or dates (optional)
Wash strawberries, cut the leaves off the top.
Chop them into halves or smaller pieces to quicken the cooking process up.
Place them into a saucepan and turn the heat to medium. A splash of water can be added to prevent the fruits burning down.
Stir frequently until it starts liquefying.
Optional sweeteners of choice or high sugar content fruits can be added now.
Meanwhile clean the jar meticulously with soapy water then let them dry.
Optionally the jars and lids can be sterilized by cooking them in boiling water for 15 minutes. However this step isn't required with jams cooked more than 20 minutes, some like to take this extra step to prevent any possibility of germs germinating the jam. If in doubt just check out the Knowledgebase for Canning procedures.
Stir the strawberries frequently to avoid burning. The more we cook the thicker it will be. To thicken the jam without cooking most of the liquid off we can use pectin. Pectin can be bought in shops or made from apples or the white part of citrus peel. Unfortunately it's quite bitter so think twice before using it with unsweetened jams.
Cook the jam until the desired consistency achieved than spoon it into the jars. Close the lid tightly and turn jar upside-down for about 5 minutes. Inspect for any leakage and if there is any discard the lid and use another one.
The jam is basically done but an extra heat processing step can be taken to reduce the possibility of germs germinating our jam.
Thanks for using my recipe! Check out www.SunCakeMom.com for more treats!