How to make jam with whole strawberries using this recipe

Jam is not just canning but a real art. The process begins with fresh, dense berries that are free from defects.

It is worth considering: for every two kilograms of strawberries, one and a half kilograms of sugar should be added. This proportion will help achieve the required thickness of the syrup, ensuring it does not turn into a drink. Before cooking, the berries should be covered with sugar and left to infuse for 12 hours – ideally overnight. This will allow the sugar to draw out the aroma and moisture from the berries, making them even more flavorful.

When the juice is ready, put the pan on the fire. First, bring the mixture to a boil, then turn off the stove and let it cool to room temperature. Repeat this procedure three times: heating, cooling, and again. This allows the berries to keep their shape and the syrup to become richer. At the final stage, you can add a small amount of wild thyme; it will not dominate but will add notes of spice to the aroma of the strawberries.

It is essential to handle the berries carefully during preparation. Excessive violence with spoons or stirrers can destroy the integrity of the berries. It is better to shake the pan slightly and mash the berries so that the juice is evenly distributed. When the jam has cooled, you can pour it into sterile jars with love and elegance, just as on a summer evening.

This jam is not just an addition to bread; it’s a true delight. It is a memory of summer, the smell of freshly cut grass, and that unique taste that will remind you of warm days, even in the cold of January.