After testing countless strawberry jam recipes, I always return to this one—it’s perfect. No artificial thickeners, just pure strawberry flavor at its best. Everyone who tries it is shocked by how simple and delicious it is. Once you make jam this way, you’ll never go back!
Secrets to the Best Strawberry Jam
1. Wash Strawberries the Right Way
Strawberries soak up water easily, so rinse them gently under cool running water. Use a strainer and wash in small batches to keep them from getting waterlogged.
2. No Water Needed – Just Strawberry Juice
Skip the water! Instead, mix strawberries with sugar and let them sit overnight. The sugar pulls out their natural juices, creating the base for your jam. The longer they macerate, the more liquid they release—so prep them the night before for the best results.
3. Use a Wide, Shallow Pot
A broad, low pot helps moisture evaporate faster and keeps the heat gentle. I swear by my dedicated jam-making pot—it makes all the difference!
4. Cook in Stages for Perfect Texture & Color
To keep the strawberries vibrant and intact, cook the jam in short bursts:
Bring to a boil, skim off foam, then cook 1-2 minutes.
Let it cool completely.
Repeat 2-3 times for thicker, richer jam.
(My best batch ever? Cooked over three days!)
5. Patience is Key – Let It Rest
After each cooking stage, let the jam cool fully. This helps the syrup thicken and the berries absorb more flavor. If taking a long break between batches, refrigerate to keep it fresh.
Simple Ingredients, Unbeatable Flavor
Strawberries – 2 kg (fresh & ripe)
Sugar – 1 kg (adjust to taste)
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