Strawberry Jam
A classic strawberry jam with whole berries that stay plump and translucent in a thick, ruby-red syrup. The secret is a triple round of short cooking with long resting periods: this approach lets the strawberries gradually give up their juice and soak up the syrup without cooking down into a shapeless mass.
Pre-sugaring the berries for a few hours kicks off the process: the strawberries release their own juice before cooking even begins, so very little water is needed.
Tips and Swaps
- Use firm, not overripe berries of roughly the same size.
- Skim off the foam every time.
- If you like it thicker, add the juice of half a lemon at the final stage.
Ladle hot into sterilized jars. Serve with tea, pancakes, syrniki, or as a filling for baked goods.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Sort through the strawberries, rinse several times in cold water, and remove the leaves.
Put the strawberries in a large pot, cover with sugar, and let stand for 3 to 4 hours so they release their juice.
Pour in the water, bring to a boil, and cook over low heat for 5 minutes, skimming off the foam.
Remove from the heat and let stand for 8 to 10 hours. Bring to a boil again and cook over low heat for 5 minutes, skimming off the foam.
Remove from the heat and let stand for 8 to 10 hours. Bring to a boil a third time and cook for 5 minutes, skimming off the foam.
Let the jam cool for 1 hour, then ladle into sterilized jars, seal, and store in a cool, dark place.
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