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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