How to cook
Wash the strawberries and remove their stems. Put them in a deep pot and pour the sugar on top. Leave them to sit overnight, covered with a lid, in a cool area.
The next day, stir and put it on the stove. I put it to boil on the 5th setting (out of 6 max), then lowered the heat to 4 toward the end.
Stir periodically to prevent burning because it'll thicken. Once you see a pink foam start to form, remove it with a slotted spoon.
Boil the jam for 2 hours. Add the citric acid a little before the end, stir well and it'll be ready after 4-5 min.
Once it cools, the jam will thicken a bit more, so keep that in mind.
Pour it out into dry jars, close with caps and turn with the caps down until they cool - that way they seal.
Delicious and aromatic!