Remove the strawberry tips, wash and drain the water.

Pour into a clean, water-free and oil-free pot, preferably a non-stick pot, you can also use a ceramic or enamel pot. Mash them.

Pour in the sugar, stir well, and simmer over low heat for 30 minutes until thickened, stirring constantly to prevent sticking.

When the sugar melts into sugar water, you don’t need to stir too often.

Skim off the foam as it simmers.

At the end, you can squeeze a drop or two of lemon juice and stir well for better storage.

Jar the strawberry jam while it is still hot, invert it to insulate it from the air, let it cool, and then store it in the refrigerator.