u/InterfaithGryffindor

I'm trying to find the right recipie for a strawbery syrup/jam for my matcha, and ideally I'd like to make a big batch at a time for 2-3 weeks.

What I've tried so far is cutting up fresh strawberries into small pieces, combining with sugar, letting it sit and macerate for an hour, and then simmering it on the stove on low heat for 20-30 minutes.

It wasn't bad, but it was more like strawberry chunks (see photos) versus a syrup or jam like in many speciality matcha cafes. How can I get more of a jam/syrup consistency? This one from a local matcha shop is a good example of what I'm looking to do.