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

Tip No. 4: Bake in several stages
To achieve a beautiful color and preserve the shape of the berries, bake the jam in several stages. After boiling, remove the foam and boil for 1-2 minutes. The more cooking steps, the better. Three approaches are optimal. I once made jam for three days and it was the best jam I’ve ever made.

Tip No. 5: Let the jam sit Let
the jam cool between batches. The longer it stays, the better the berries are saturated with syrup and the syrup becomes thick. If you have a long break, you can put the jam in the refrigerator.

Recipe and ingredients

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