1. Wash the strawberries, soak them in light salt water for a while, then remove and drain
2. Remove leaves and cut in half
3. Sprinkle some rock sugar
4. Put it in the refrigerator overnight, after taking it out, the strawberries became soft and juicy
5. Roses take only the petals
6. Pick up the pot, pour the strawberries and the soup together
7. Slowly simmer on medium heat, skim the foam, and the soup begins to thicken. Put the rose petals on a low heat and slowly cook the strawberries.
8. Stir continuously with a spatula until the strawberries are puree and completely thick.
9. You can start eating after bottling
Tips:Boiled strawberry jam has to be stirred constantly, it is easy to be low. Sugar can be increased or decreased according to personal preference. It's best to enjoy it all.
