We cook an unusual strawberry jam

Place the saucepan over medium heat and bring the raspberries to a boil, stirring well until the sugar is completely dissolved. If the bowl isn’t very large and the quantity of fruit allows it, it’s best to stir by shaking the bowl. Then boil the raspberries for 5 minutes, skimming off the foam (it will keep better).

Remove the saucepan from the heat and immediately pour the jam into pre-sterilized jars (wash them with baking soda and sterilize them in the microwave for 5 to 7 minutes, adding a little water). Close the boiled jam tightly for 6 to 8 minutes, and turn them upside down.
Cover the jars with something warm and let sit for 2 days.
Tip: Place them in a polyethylene bag, place them on a chair, and cover them with a warm blanket.
This is what the jam looks like after 10 months of storage in the kitchen without a refrigerator: the color is saturated, as if it were freshly brewed. It’s important to sterilize the jars and lids thoroughly and leave the jam in a warm place for two days, turning the jars upside down.

We wish you bon appétit with your loved ones!