I was so excited while seing strawberries at the market, and made it into a very tasty syrup, this can made for light or heavy syrup. If it's light syrup, just use ratio 1 : 1 : 1 for the sugar : strawberries : liquid. If heavy syrup you could use ratio 1 : 1 : 1/2.

Delicious! From taste of home. Will be trying with peaches.

For children to remember.Since the jam thickens as it cools, if you boil it down exactly to your ideal consistency, it will become too thick. Stop just before it reaches the ideal thickness. Recipe by cafe-cafe

I make strawberry jam every year in the spring, but it's a shame that the berries disintegrate if you cook them for a long time. So I figured out a way of retaining the shape of the berries by staggering the cooking times for the berries and juice.Small berries are better suited for this recipe.The jam will thicken when it's cool due to the pectin, so stop cooking when it's still a little liquid. Recipe by Usagi no Cima

I always make strawberry jam at this time of year. Homemade strawberry jam is delicious.Even if the jam is runny after simmering for 10-15 minutes, it will thicken when cooled. If it still doesn't thicken, simmer a bit more.It has quite a mild sweetness, so you can enjoy it in many ways, on bread, with yogurt, in desserts, etc. Recipe by pastis009

Now this is a beach ball in a bowl. Equally tart and sweet, the intense taste of strawberry evokes a primal response to the warmest of seasons. Summer's here!A nod to David Lebovitz for the inclusion of corn syrup. It is necessary to prevent your sorbet from becoming a big, strawberry ice cube.

I heard that strawberries, which contain plenty of folic acid, are good for expectant mothers, so I came up with a delicious way of enjoying them. If the strawberries are sweet, you only need a small amount of sugar.The key to the light, airy texture is not whipping the heavy cream too much! Even slightly tart or unripened strawberries can turn into a stylish dessert. For 4 servings. Recipe by Nagomipan

This is the strawberry jam that my mom often made when I was a kid. The sound of it simmering on the stove and the smell really take me back.Adjust the amount of the sugar to taste. I use light brown sugar. Recipe by Cocorie

They're low cal, sugar free! One muffin has about 110 cal!

Its My mother's recipe.