Tip no. 4: cook in several stages
To obtain a beautiful color and preserve the shape of the grapes, cook 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 ever made.

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

Recipe and ingredients

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

Sunset
Pour the boiling jam into the sterilized jars and close hermetically. Do not cover the jars with a thick cloth so that the berries do not overheat and continue to cook.

Here is a simple recipe that I have been following for many years. I recommend everyone to try it and enjoy the fragrant strawberry jam all year round!