Confiture de Fraises (Strawberry Jam)
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Strawberry jam is on every French table at breakfast, for the most traditional national petit déjeuner: simple baguette with butter and jam.
Hands-on: 20 minutesTotal: 15 hours 20 minutes
- 4 lbs. strawberries, cut in half
- 4 cups white sugar
- 1½ Tbsp. lemon juice
- In a large bowl, Combine strawberries with sugar and lemon juice. Cover with plastic wrap and leave for at least 12 hours.
- In a heavy-bottomed saucepan, pour the strawberry mixture and bring slowly to a boil over medium-low heat. Stir well with a wooden spatula.
- When bubbles start appearing, take the strawberries out of the pot with a slotted spoon, and put them back in the large bowl.
- When the sugar mixture reaches 220°F, or the “pearl moment” (a drop of the jam keeps its round shape on a cold plate), put the strawberries back in the saucepan. Stir well and cook for 15 minutes on very low heat. Then take the pot off the heat and pour the jam into jars, leaving ½ " headspace on top before sealing.
- Put the jars head down and let them cool for a few hours before storing or tasting the jam.