Select only the best, firm, healthy and ripe berries. Don’t use overripe or injured berries, save those for other use.
Wash the strawberries thoroughly, hull and cut.
In a large pot layer the strawberries and sprinkle with sugar in between the layers. Put the lid on and let it sit at room temperature anywhere between 3-8 hours.
Remove the lid and over medium heat (5 out of 10) bring the strawberries to simmer. Reduce heat if necessary to maintain the simmer. You don’t want to boil it off!
Tie together mint springs with butcher twine, creating a bouquet. This way it will be easier to retrieve it at the end. Add bouquet to the strawberries.
With spoon collect and discard the foam that is forming on the surface. You don’t have to be to precise about this, remove as much as you can.
After about 2-3 hours of cooking and approximately 50% reduction test the jam thickness by placing the small amount in fridge for 5 minutes. Once satisfied with jam consistency remove the mint bouquet.
Fill the sterilized jars, seal with lid and turn the jar upside down. Place on a towel and leave overnight.
Label the jars and store in cool and dark place at room temperature. The jam can keep well for a long time, for several years. Once the jar is opened you need to refrigerate it.
Recipe Notes
jars can be dry sterilized in the oven. Place jars on a baking pan together with loose rings and lids. Make sure they are all separated to allow air movement. Place in preheated oven at 135 ºC (275 ºF) for minimum 30 minutes.