Strawberry jam: a simple step-by-step recipe with photos

While strawberries are still available on the market, it's the perfect time to make a small stock for winter in the form of confiture – something between regular jam and jelly. We will tell and show you how we prepared the confiture and what we ended up with.

Thoroughly wash the strawberries, removing the green tops. Pour them into a pot with a thick bottom, sprinkle with sugar, and add 200 ml of water. Place on low heat, stirring thoroughly until the sugar is completely dissolved.

When the water boils, reduce the heat to the minimum and cook for about 1 hour until the berries soften.

Dissolve the cornstarch in the remaining 50 ml of water and stir thoroughly until completely dissolved.

Carefully pour it into the pot with the strawberries and stir thoroughly, as the mixture will begin to thicken.

Cook the confiture for another 20-30 minutes, after which turn off the heat and let it cool slightly.

While the confiture is cooling, sterilize the jars and lids. Jars can be sterilized in the microwave by adding ¼ water and running at full power for 6-7 minutes. The water inside will start to boil but will not damage the glass. The lids can simply be boiled in a pot of water.

Pour out the excess water from the jars, fill them with the confiture, screw on the lids, and wait for them to cool completely.

By the way, it turns out that there is no need to turn the jars upside down as shown in the photo. This can even be risky. Since we are using twist-off lids, the polymer coating on the inner part expands during screwing and seals the contents of the jar perfectly.

If you are using lids that need to be closed with a special key, then you will still have to turn the jar upside down.

We left some of the confiture for tasting. We enjoyed it with pancakes, the recipe for which we leave here.