1. Wash strawberries and cut into large pieces
2. Dry rose cores and stems as long as the leaves are removed
3. Pour the strawberries and dried rose leaves into the pot
4. Add rock sugar and white sugar
5. Stir well and start cooking over medium heat
6. Pinch a little salt with your fingers and sprinkle in
7. When the soup becomes too much, turn to low heat and simmer slowly
8. Stir constantly during the boil to avoid sticking to the pot
9. When it becomes slightly viscous, you can turn off the heat, cool and store in a bottle and seal.
Tips:1. Strawberries have a large water content, so there is no need to add water when boiling
2. Do not use an iron pan to make jam to avoid discoloration of the jam. Add a little salt to make the strawberry jam sweeter.
