How to make
The cleaned strawberries are poured with the sugar from the night before and put in the refrigerator.
To obtain the perfect transparent jam, it is boiled not once, but three times after boiling.
I know from my mother-in-law that in order for the strawberry jam to be transparent and the fruit to be whole, it is prepared like this: boil for 10-15 minutes 3 times while stirring and remove from the heat.
During the first boiling, I remove the foam, during the third, after testing the thickness on a plate, I add 1/4 tsp citric acid.
The intervals between boiling the strawberry jam are the following - the first in the morning, the second at noon and the third in the afternoon.
