Wash and peel the ginger. Boil the bowls well in 200 ml of white wine for 30 minutes, then squeeze out well and strain. Grate the peeled ginger with the coarse slice of a food processor or grater. Clean the strawberries and then roughly mash them with the pounder. Place in a large saucepan with the grated pieces of ginger. Add the white wine stock from the bowls. Add the preserving sugar and cook everything together for approx. 4 minutes while stirring.
Fill into prepared and clean jam jars (1/4 l each) and close immediately with the screw cap. Finally, turn it upside down for another 5 minutes. Then turn over and let cool.
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