Step 1: Line a 9x5” Bread Loaf pan with parchment paper
Step 2: In a blender, puree the thawed strawberries with the strawberry jam Strain the puree into a medium saucepan.
Step 3: Whisk 1 cup of sugar with the pectin and pour this into the puree. On medium-high heat simmer the mature for about 5 minutes.
Step 4: While constantly stirring, counting to cook the mixture while adding the remaining sugar. Cook for at least 20-25 mins till it reaches 235 degrees. It will stay at about 220 degree for a while, until the mixture reduces.
Step 5: Remove from the heat and pour into prepared bread loaf pan. Cool to room temperature for about 3 hours till the mixture has set.
Step 6: Remove from pan using the parchment paper, cut into cubes using a sugared knife. Coat the cubes in extra sugar, serve.