Ingredients
900 g fresh strawberries, hulled
1.2 kg white sugar
2 tbsp vinegar
1 pinch of salt
Directions
Step 1
In a large stockpot, combine the whole strawberries, sugar, vinegar, and salt. Bring the mixture to a rolling boil, stirring frequently. Cook for 15 to 20 minutes until the temperature reaches 105°C (220°F).
Step 2
Transfer the preserves to hot sterile jars, leaving a 1/2-inch headspace, and seal them. Process the jars in a water bath for 10 minutes. Once opened, refrigerate the jam.