2. Then cut into small pieces. If you like jam with large fruit particles, you can cut it into large pieces or leave it uncut. During cooking, the pulp will shrink.
3. Soak agar in warm water for a while.
4. Put the cut strawberries and rock sugar into the pot and cook slowly.
5. Always simmer with low heat. When the pulp is slowly boiled and the soup is thickened, it means that pectin has been simmered out.
6. At this time, you can squeeze the lemon juice in.
7. Add the soaked agar and continue to simmer. In the meantime, be careful not to boil.
8. When the whole sauce becomes thick, you can turn off the fire and let the jam cool slowly.
9. Put the cooled jam into a glass bottle with a lid, seal it and store it in the refrigerator.
I hope this helps.