Wash, clean and chop the strawberries. Wash the strawberry mint, shake dry and add to the fruit together with the preserving sugar.
Stir everything well and leave the pot with the fruit to infuse for at least 12 hours in the refrigerator or in a cool place.
Remove the mint, add the prosecco and citric acid and finely blend everything. Bring the fruit puree to the boil and simmer for 3-5 minutes. Keep skimming off the foam as it forms.
Make a jelly test and fill the finished strawberry jam still hot into clean jam jars and close immediately.
Preparation Tip:
Flavor the strawberry jam also with some lavender flowers (omit mint then).
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