I make strawberry jam only according to this recipe, I don’t look for others – the taste and smell of strawberries are preserved. And without thickener, it’s thick (Page 2 ) | March 16, 2025

Tip #4: Cook in Multiple Stages
To achieve a beautiful color and maintain the shape of the berries, cook the jam in batches. After boiling, skim off the foam and cook for 1 to 2 minutes. The more cooking stages, the better. Three approaches are optimal. I once made jam for three days and it was the best jam I’ve ever made.

Tip #5: Let the Jam Stand
Let the jam cool between batches. The longer it sits, the more the berries will be saturated with syrup and the syrup will thicken. If you have a long break, you can refrigerate the jam.
Recipe and Ingredients
Strawberries – 2 kg
Sugar – 1 kg (a little more if you prefer sweet jam)
Quickly rinse the strawberries under running water and pat dry.
Cover the strawberries with sugar and let them sit overnight.
In the morning, place a bowl of strawberries over low heat and bring to a boil.
Skip off the foam and cook for 1 to 2 minutes.
Let the jam cool completely.
Repeat the cooking and cooling process 2 to 3 times.

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