Wash the strawberries and remove the green stalk. Cut into large pieces. Mash the strawberries in a bowl so that there are still enough pieces of fruit left. Add the coconut milk, the preserving sugar and the citric acid. Put in a saucepan and bring to the boil until it bubbles. Then let it cook for another three minutes.
Pour the hot jam into prepared jars and close immediately.
Tip: As soon as you have closed the jars, turn them around immediately and turn them upside down. In this way, the glass closes airtight and the germs on the upper edge are killed. Before the jam cools completely, turn it over again.
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