I make strawberry jam only according to this recipe, I don't look for others: the strawberry flavour and aroma are preserved. And without thickener it turns out thick.

° 4: Cook in several stages

To get a beautiful color and preserve the shape of the berries, cook the jam in several batches. After boiling, remove the foam and let it boil for 1-2 minutes. The more cooking steps, the better. Three approaches are optimal. I once made jam for three days and it was the best jam I have ever made in my life.

Tip #5: Let the jam rest

Let the jam cool between batches. The longer it sits, the better the berries will be saturated with syrup and the syrup will become thicker. If you have a long rest, you can store the jam in the refrigerator.