A homemade jam crafted from fresh strawberries, glossy and bursting with fruit, fragrant and delightfully tart. This classic French preserve will delight your toast and desserts with its authentic flavor and smooth, silky texture.
⏱️75 min
📊Easy
👥8 servings
🍽️Dessert
vegetarianbudget-friendlyfamily
Ingredients
1.5 kgfresh strawberries
750 gcrystallized sugar
3 cuillères à soupefresh lemon juice
15 gbutter
1 sachetvanilla sugar
100 mlwater
Instructions
1PREPARE THE STRAWBERRIES: Gently wash 1.5 kg of fresh strawberries under cold running water and pat dry with paper towels. Remove the green stems and leaves with the tip of a knife, then cut the larger strawberries in half or quarters for even cooking. Medium-sized strawberries may remain whole. This careful preparation guarantees a jam with beautiful visible fruit pieces that look appetizing.
2MIX FRUIT AND SUGAR: In a large glass or ceramic bowl (never metal, which oxidizes), pour the prepared strawberries and sprinkle with 750 g of crystallized sugar and 1 sachet of vanilla sugar. Add 3 tablespoons of fresh lemon juice and 100 ml of water. Gently mix with a wooden spoon to coat all the fruit without crushing it. Cover the bowl with a clean cloth and let rest for 12 to 24 hours at room temperature: the sugar will penetrate the strawberries and extract their natural juices, concentrating the flavors and easing the cooking process.
3STERILIZE THE JARS: During the strawberry maceration, prepare your jam jars by cleaning them with hot soapy water and rinsing thoroughly. Place them in an oven preheated to 140°C for 15 minutes to sterilize, or soak them for 10 minutes in boiling water. Prepare the lids the same way. This step is crucial to prevent contamination and ensure your jam keeps well for several months.
4START COOKING: Pour the entire contents of the bowl (strawberries with the formed syrup) into a wide jam-making pot or enameled cast-iron Dutch oven. Bring to a boil over high heat, stirring regularly with a wooden spoon, without covering. You will quickly see the juices boiling around the fruit. Add 15 g of fresh butter: it will help reduce the foam and promote even sugar dissolution. Continue to stir gently to prevent the jam from sticking to the bottom and burning.
5COOK UNTIL SET: Let cook over high heat uncovered for 35 to 45 minutes, stirring regularly. The jam is ready when it reaches 105°C on a kitchen thermometer, or when a drop poured on a cold plate sets and wrinkles slightly when touched. You will notice the mixture darkens slightly, taking on a beautiful deep pink hue. Skim the surface regularly with a spoon to obtain clear, glossy jam. When cooking is complete, the strawberries should remain visible but soft, bathed in thick, homogeneous syrup.
6JAR THE JAM: Remove the pot from heat and let rest for 3 to 4 minutes so the jam thickens slightly. Remove the sterilized jars from the oven using oven mitts. Carefully pour the still-hot jam into the jars using a ladle, filling to within 1 cm of the rim. Immediately seal the jars with the sterilized lids by twisting firmly. Allow to cool completely at room temperature for 12 hours before storing: you will hear a small characteristic 'pop' indicating the seal has set properly. Well-prepared jam keeps for 1 to 2 years in a cool, dry cupboard, away from light.