I make strawberry jam exclusively using this recipe, without looking for any other: the flavor and aroma of the strawberries are preserved. And without any thickeners, it’s dense.

August 17, 2025 by Nour

Tip 3: The right cookware.
It’s best to use a wide, shallow container. This allows the moisture to evaporate more quickly and keeps the cooking temperature low. We have a special bowl for strawberry jam, which is essential.

Continued on the next page. Tip 4: Cooking in stages.
To achieve a beautiful color and preserve the shape of the berries, cook the jam in stages. After boiling, skim off the foam and let it boil for 1 to 2 minutes. The more stages, the better. Three methods are optimal. I once cooked jam for three days, and it was the best I’ve ever made.

Tip 3: The right cookware.
It’s best to use a wide, shallow container. This allows the moisture to evaporate more quickly and keeps the cooking temperature low. We have a special bowl for strawberry jam, which is essential.

Continued on the next page. Tip 4: Cooking in stages.
To achieve a beautiful color and preserve the shape of the berries, cook the jam in stages. After boiling, skim off the foam and let it boil for 1 to 2 minutes. The more stages, the better. Three methods are optimal. I once cooked jam for three days, and it was the best I’ve ever made.