Osmanthus strawberry jam

1. Quickly freeze about 1kg of strawberries and pour them directly into the pot.

2. Weigh in 300g of white sugar.

3. There happens to be osmanthus sauce at home, add two spoonfuls.

4. Turn on high heat and stir evenly.

5. After boiling, adjust the heat to medium low and continue to stir and boil.

6. Cook until thick and turn off the heat.

7. Put it into a clean and hygienic glass bottle while it is hot.

8. After slightly cooling, close the bottle cap and refrigerate in the refrigerator. It can be stored for about a month.