Summary
| Prep Time | 15 mins |
| Cook Time | 8 mins |
| Total Time | 23 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- Weighed 1,000 g strawberries, fresh, washed and cleaned
- 500 g preservin suar (2: 1)
- 100 g desiccated coconut
Print Recipe
Pin Recipe Instructions
- Put the washed and cleaned strawberries together with the preserving sugar in a large saucepan and heat. Puree the fruit briefly (but not too long, then there will be small pieces of fruit in the jam).
- Bring everything to a boil over high heat while stirring and let it simmer for 4 minutes. Stir in the desiccated coconut and cook with it.
- Fill the hot mass to the brim in jam jars rinsed with hot water and close tightly with the screw cap. For me the amount resulted in 7 jam jars with 200 ml each.
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