This video provides a detailed explanation of the basic recipe and preparation method for strawberry jam made by a pastry chef. It introduces a technique that uses frozen strawberries, which allows moisture to be naturally extracted during thawing and promotes sugar penetration, thus preventing mold and improving the flavor. Granulated sugar and trehalose are combined and simmered to a target of 65 degrees while measuring the Brix value with a refractometer. The video also teaches how to adjust the sugar content by controlling the simmering time, with 20-30% of the total fruit weight as a guideline. Furthermore, it covers the entire process and tips for making authentic jam, from filling sterilized jars with the hot jam and sealing them to create a vacuum to sterilize them and extend their shelf life.