Wash the strawberries and cut in half. Quarter large fruits. Boil a syrup from the sugar and the water, i.e. stir both together and cook until the mixture becomes viscous (takes about 5 minutes). Stir often!
Then add the fruits and cook, stirring constantly, until the mixture gels. Depending on the water content of the fruit, this can take up to 20 minutes.
When the mass bubbles like lava you can make a gelation test by placing a little jam on a small plate and chilling it for a moment. If the mixture sets quickly, the jam is ready.
Pour hot into prepared glasses and cover with cellophane paper soaked in schnapps (cherry, mirabelle, pear or plum brandy are good for this). Screw on immediately.
Note: Jam made from strawberries, apricots and raspberries can be cooked well without preserving sugar or pectin. This is a bit more complex, but it is worth it. The jam tastes fruity, its consistency is more pleasant and it retains its fruity taste and, above all, its color over a long period of time.
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