Here are two ways of making strawberry jam  —  from fresh berries in summertime and from frozen berries in winter (for the latter, see the bottom of this page).

small fresh strawberries
sugar (for quantity, see instructions below)

Only use ripe and fresh whole strawberries. Hull the berries and weigh them. Then measure the same amount (in weight) of sugar. Take ¼ of the sugar and layer it with the berries in a large colander placed over a large bowl or saucepan.

Leave the berries to macerate for several hours, preferably overnight. The sugar will draw out some of the liquid from the berries, resulting in a sugary juice dripping into the dish below.

Pour the accumulated juice in a thick-bottomed, wide and large saucepan. Slowly heat the juice, then add the sugar in three or four parts, stirring after every addition, until the sugar has completely dissolved.

Bring the sugar syrup slowly and gently to the boil and carefully add the berries. Do not stir the mixture but only gently shake the pan for the berries and syrup to mix.

Bring the mixture rapidly to the boil, shaking the pan every now and then. Then lower the heat and let the mixture boil for three minutes exactly. During this time, carefully skim any foam forming on the surface with a slotted spoon. Take the pan from the stove, shake it and leave to stand for 10 to 15 minutes. Skim any risen foam.

Add berries to hot syrup	Bring the mixture to the boil
Skim the rising foam	When berries are translucent, the jam is ready

Place the pan back on the hot stove, bring the mixture rapidly to the boil again and cook for another three minutes, skimming the foam. Then leave the mixture to cool again.

Repeat the 3-minute boiling and cooling process until the jam is clear, ie no more foam is rising on the surface of the jam, and the berries are dark and translucent. But be careful not to cook the jam for too long or it will become too thick and marmalade-like and/or acquire a "burnt" taste.

Strawberries added to hot syrup		Cooked jam

Pour the hot jam in hot jars sterilized with boiling water. Close with sterilized lids and let cool. Store the jam in refrigerator.

Serve the jam with fresh, warm pastries, like croissants or brioches, or mix with natural yogurt, or use as a filling in sponge cakes, cream layer cakes or jelly rolls, or as a topping for waffles, crêpes, French toast, etc.

Recipe source: family recipe/traditional Russian recipe.

Making jam from frozen berries:

frozen strawberries
sugar (for quantity, see instructions below)

Thaw the frozen berries in a large colander placed over a large bowl or saucepan. Let the berry juices drip into the dish below.

When the berries are thoroughly thawed, remove any bad ones and weigh the rest. Measure the same amount (in weight) of sugar.

Pour the accumulated juice in a thick-bottomed, wide and large saucepan. Slowly heat the juice, then add the sugar in three or four parts, stirring after every addition, until the sugar has completely melted.

Bring the sugar syrup slowly and gently to the boil and carefully add the berries. Do not stir the mixture but only gently shake the pan for the berries and syrup to mix.

Proceed by following the instructions given above.

Recipe source: family recipe.