I make strawberry jam only according to this recipe, I don’t look for others – the taste and smell of strawberries are preserved. And without thickener, it’s thick

Tip #5: Let the Jam Stand

Let the jam cool between batches. The longer it sits, the more the berries will be saturated with syrup and the syrup will thicken. If you have a long break, you can refrigerate the jam.

Recipe and Ingredients

Strawberries – 2 kg
Sugar – 1 kg (a little more if you prefer sweet jam)
Quickly rinse the strawberries under running water and pat dry.
Cover the strawberries with sugar and let them sit overnight.
In the morning, place a bowl of strawberries over low heat and bring to a boil.
Skip off the foam and cook for 1 to 2 minutes.
Let the jam cool completely.
Repeat the cooking and cooling process 2 to 3 times.