Strawberry Jam / Confiture de fraise مربى الفراولة

yes true but when sugar is absorbed water is released which makes strawberries soggy ,I like to keep them whole and they didn’t look nice,but since you mashed them,i think they are ok this way.:)

Hi Huda,
First of all thank you for your tip about sterilizing the jars, I think it’s a good one.Concerning leaving the strawberries over night, they absorb more sugar over the long time period than cooking them directly.

thanks sousou yeslamo

.I make the jam in a different way,i tried this way,leaving the strawberries overnight and i didn’t like how they looked the next day.so i just put the strawberries with water and sugar over heat and cook,i add one teaspoon lemon juice at the end.

now a great tip that i suggest for you that will keep your jam fresh for a year,after filling the sterilized jars with boiling jam cover quickly and flip ,and when they are cold flip them upwards again.the heat from the jam will sterilize the jars even more and vacuum the air so this way they become sealed like the ones you find in supermarkets.