How to cook
Wash and clean the strawberries well. Arrange them on a towel to dry.
Halve the bigger ones, leave the small ones whole. Sprinkle them with the sugar in a suitable container and shake it so that every strawberry gets rolled in sugar.
Pour freshly squeezed and strained blackcurrant juice over them. Leave them to sit for 1 day.
The next day, put them to boil until the syrup thickens. Distribute the thickened strawberry jam into warmed, dry jars.
Close them immediately and flip them over with the caps down. Another way to preserve the jam is to leave it to cool in the jars without closing with lids and then wrapping the necks of the jars with baking paper that you've dipped in rum on one side.
Store thus sealed jars in a cool area.