Quick strawberry jam for breakfast

Ingredients:

• 4 cups strawberries, chopped
• 4 tbsp. sugar
• 1 packet of pectin

Preparation:

1. Place the strawberries, sugar, and pectin in a medium saucepan and heat over medium heat. Stir gently until the strawberries burst and begin to thicken.
2. Cook for 20 minutes. Let cool and transfer the jam to jars.
   
   
   Glass jars must be free of chips or cracks. When canning, the jar is sealed with a glass, plastic, or metal lid with a rubber seal. Two-piece lids are vacuum-sealed.
   
   To can food, wash the jars and lids with hot, soapy water. Rinse thoroughly and arrange the jars and lids on a tray, open sides up, making sure they don't touch. Boil the jars and lids in a large saucepan for 15 minutes.
   
   Remove hot jars and lids from the water using tongs. Don't forget to sterilize the tongs by dipping the ends in boiling water for a few minutes.
   
   As a rule, hot foods are placed in hot jars, and cold foods in cold jars. All utensils used in making jams, jellies, and preserves must be clean. This includes towels and especially your hands.
   
   Jam can be stored in sterilized jars for several weeks.