The Only Strawberry Jam Recipe I Trust – Full of Flavor and No Thickeners
I’ve tried many strawberry jam recipes, but I always come back to this one. It’s the only recipe I need because it preserves the true taste and aroma of strawberries without the need for any thickeners. Every time I recommend it, people are amazed by how simple and delicious it is. They often wonder why they hadn’t tried it this way before!
Strawberry Jam Secrets:
Tip #1: Wash Your Strawberries Correctly
Strawberries are quick to absorb water, so rinse them gently under running water to avoid excess moisture. Using a strainer and washing them in small batches helps prevent them from soaking up too much water.
Tip #2: Skip the Water – Use Only Strawberry Juice
Instead of adding water, I let the strawberries sit with sugar overnight. This draws out their natural juice, which is what we use for the jam. The more the strawberries sit, the more juice they release. It’s best to prepare this the night before and start cooking in the morning.
Tip #3: Use the Right Utensils
To get the perfect jam, use a wide, shallow pot. This helps moisture evaporate faster and keeps the cooking temperature low. I’ve found that a specific bowl dedicated to making strawberry jam works wonders and makes the process smoother.
Tip #4: Cook in Stages
To preserve the beautiful color of the strawberries and keep their shape, cook the jam in stages. After boiling, skim off the foam and let it cook for another 1 to 2 minutes. The more cooking stages you go through, the better the result. I once made a batch over three days, and it turned out to be the best jam I’ve ever had!
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!