Pick out the strawberries, wash them in batches in enough cold water and put them in a colander to drain.
Clean the strawberries and cut them into quarters. Mix the strawberry pieces well with the preserving sugar in a saucepan.
Peel the ginger root, cut into narrow slices and the slices into narrow sticks and mix with the strawberries in the saucepan.
Place the prepared jars (twist-off or jars with rubber ring and swing top) on a damp kitchen towel.
Bring the strawberry and preserving sugar mixture to a boil.
Cook from the moment it comes to a boil for 3 minutes, until it starts to throw bubbles.
Remove the saucepan from the heat. Skim if necessary. Immediately pour the jam into jars.
Close the jars and turn them upside down. After half an hour, turn again to the other side.
Preparation Tip:
You can vary the amount of ginger to taste. For more spiciness, just use a little more.
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