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 jam – something between regular jam and jelly. We will tell and show you how we prepared the jam and what we achieved.

Thoroughly wash the strawberries, removing the stems. 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 starch in the remaining 50 ml of water and stir thoroughly until completely dissolved.

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

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

While the jam cools, sterilize the jars and lids. Jars – in the microwave, adding ¼ water and setting to full power, leave for 6-7 minutes. The water inside will start boiling, but it won't damage the glass. And the lids – just boil in a pot of water.

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

By the way, 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 inside expands during tightening 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 jam for tasting. We enjoyed it with pancakes, the recipe for which we leave here.