Strawberry jam

Recettes sucrées Printemps Été Entre 30 minutes et 1 heure Vegan Difficulté facile Faitout

Prep time

15 minutes

Cooking time

15 to 20 minutes

Serves

4 jars (250 g (8.8 oz) each)

Method

Wash and hull the strawberries. Cut the larger ones into pieces.
Mix the sugar and pectin in a large pot. Add the water and the squeezed lemon juice.
Bring to a boil, then continue to heat the mixture to 121°C (250°F) (check with a thermometer).
Add the strawberries and cook for 15 to 20 minutes.
You may need to add a few more drops of lemon juice to ensure the pectin gels with the fruit.
Turn off the heat and place a few drops of the jam on a cold plate to make sure it is fully cooked (place a plate in the freezer for a few minutes, then spoon a small amount of jam on the plate. When tilted vertically, the jam should run really slowly).
Fill the jars to the rim, cap, and turn upside down for 5 to 10 minutes.
As the jam cools, the sugar will continue to cook and the pectin will make sure it gels with the fruit.

Ingredients

1 kg (2.2 lbs) strawberries ("Mara des Bois" variety)
800 g (4 cups) sugar (can be reduced to 500 g or 2 and 1/2 cups)
200 ml (4/5 cup) water
½ a lemon (per 3 kg or 6.6 lbs of fruit)
15 g (1/2 oz) pectin

Utensil

Pot

Why cook with a stockpot?

A stockpot is so versatile it can be useful in many situations, especially if you need to cook large quantities. With its two sturdy handles it's easier to carry.