PREPARATION STRAWBERRY JAM

Prepare the strawberries

1. Wash the strawberries thoroughly, dry them, and remove the stems.

2. You can either cut the strawberries into small pieces or leave them whole and cut the larger ones in half.

3. Place the sugar in layers on the strawberries and let them soak overnight at room temperature to release the juice. Avoid mixing to keep the strawberries whole.

Cook the strawberries

1. The next day, place the strawberries along with the juice in a pot and bring to a boil.

2. Once it starts boiling, add the lemon juice and cook for another 10 minutes. Remove any foam formed during cooking with a ladle.

3. Remove the strawberries from the juice with a slotted spoon and set them aside to maintain their red color.

4. Continue boiling the juice with the halved and squeezed lemon peel for 10 minutes until it thickens.

5. Remove the lemon peel to avoid bitterness.

6. Add the strawberries again and cook for an additional 3-5 minutes until the strawberry jam thickens.

7. Optionally, add rose water for an authentic Persian flavor.

Do the gelling test

1. To check the consistency of the jam, make a gelling test: Pour a small amount onto a cold plate. If the mixture sets and becomes firm, it is ready. If not, continue boiling for a bit longer and test again.

Bottle the jam

1. After the strawberry jam has completely cooled, transfer it into clean, sterilized jars and seal the jars tightly.