How to cook
Clean and wash the strawberries carefully, so you don't hurt the fruit. Since garden strawberries are a bit larger, chop them into pieces. Pour sugar over them in a suitable container (I prefer glass ones) and put in the fridge for 24 hours.
That way the fruits release their own aromatic juices and you won't need to add water. As grandma used to say: besides enthusiasm, you need patience to make something tasty.
The next day, carefully take the fruit out with a slotted spoon. Pour the released syrup into an enameled container. Heat the mixture on low heat, while stirring nonstop with a wooden spoon.
Never remove the foam. Just press on it from time to time with the slotted spoon. This trick I learned from grandma's old recipe cookbooks.
Boil 20 min., take the container off the stove and leave it to cool. Next, add the strawberries, stir carefully and heat on low once again. Boil the jam to the desired consistency. Check to see if it's ready with a spoon, it needs to leave a furrow in the syrup.
10 min. before taking the container off the stove, add the citric acid.
Distribute the aromatic jam into dry, heated jars and flip them with their caps down. Cover carefully with a towel and leave to cool gradually.
* The amount of sugar depends on the sweetness of the fruits, just to clarify. Wild strawberries and homegrown ones are very sweet. Depending on your personal preference, you can sweeten them further as desired.