How to make strawberry jam with whole berries - recipe with photo:

Only ripe, healthy berries that are approximately the same size and have a characteristic aroma are suitable for preservation. Bruised or rotten strawberries should be sorted. The remaining berries need to be carefully poured into a colander and rinsed. It is better to do this under a diffused cool stream of running water. When the excess liquid has drained, the strawberries must be cleared of their stems and leaves.

The prepared berries should be transferred immediately into a spacious container in which the jam will be prepared. It is best to take an enamel basin or a wide pan. Layers of strawberries should be alternated with layers of granulated sugar.

The container with berries should stand in a cool place for at least 4 hours. During this time, the strawberries should release juice. If it is not enough, then you can wait another 2-3 hours.

The bowl of berries should be placed on medium heat. To prevent the sugar from burning, it must be lifted from the bottom with gentle movements of the spoon from bottom to top. Gradually there will be more liquid. When it boils, remove the container from the heat. Then you need to remove the foam from the surface of the jam.

After this, the syrup with berries should be covered and left to cool slowly. After 6–8 hours, the strawberry jam should be boiled again and cooled again.

Prepare sterilized jars. The third boil should last 20–30 minutes. This is necessary for the syrup to thicken.

A drop of jam should retain its shape well on a clean saucer.

Place the berries in jars. Then pour syrup over them. Roll up hot jars and cool quickly in cold water.