Wash the strawberries, remove the stalk, quarter them and place in a large saucepan. Puree with the hand blender, add the preserving sugar and stir well. Put the saucepan on the stove and bring the mixture to the boil, stirring constantly. In the meantime, finely chop the mint. Now add the juice of half a lemon to the strawberries and cook for another 3 minutes. Take the saucepan off the stove and add the mint. Now the still hot jam can be filled into jars and immediately sealed airtight. Makes approx. 7- 8 glasses of 230 ml each.
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