Tip #5: Let the Jam Rest
After each stage of cooking, let the jam cool completely. The longer it cools, the thicker and richer it becomes as the berries absorb the syrup. If you have a long break between batches, you can refrigerate the jam to keep it fresh.
Recipe & Ingredients:
Strawberries – 2 kg
Sugar – 1 kg (or more if you like your jam sweeter)
Directions:
Rinse the strawberries quickly under running water and pat them dry.
Cover the strawberries with sugar and let them sit overnight.
In the morning, place the strawberries in a wide, low bowl over low heat and bring to a boil.
Skim off the foam and cook for 1-2 minutes.
Let the jam cool completely.
Repeat the cooking and cooling process 2-3 times for the best results.
Once ready, pour the jam into sterilized jars while it’s still hot, and seal tightly. Avoid covering the jars with a thick cloth, as this can cause the berries to continue cooking.
This is my go-to strawberry jam recipe, and I’ve been making it for years. I highly recommend giving it a try—you’ll enjoy the fragrance and flavor of strawberries all year long!
