Strawberry Jam
From the one star french chef Patrick Asfaux
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To know all about jam have a look at our article : confitures
Ingredients for strawberry jam
- 1kg ripe strawberries*
- 1kg granulated sugar or 800g jam sugar
- the juice of a lemon
Progression
The day before
Cut your strawberries into big pieces and put them in a bowl along with the sugar and the lemon juice. Cover and put in the fridge.
The next day
1) Cook your strawberry in a copper jam pan, skimming from time to time.
2) Put a plate in the fridge.
3) After 6 minutes of cooking, if using jam sugar or 15 minutes if using granulated sugar, take your plate out of the fridge and test your jam by pouring a couple of drops of it onto the plate. If done the jam must set almost straight away.
4) Then, pour your hot jam into your jars and close them. Finally, place your closed jar upside down until fully cool down.
*If your strawberries are very sweet reduce the amount of sugar accordingly.
Cut your strawberries into big pieces and put them in a bowl along with the sugar and the lemon juice. Cover and put in the fridge.
The next day
1) Cook your strawberry in a copper jam pan, skimming from time to time.
2) Put a plate in the fridge.
3) After 6 minutes of cooking, if using jam sugar or 15 minutes if using granulated sugar, take your plate out of the fridge and test your jam by pouring a couple of drops of it onto the plate. If done the jam must set almost straight away.
4) Then, pour your hot jam into your jars and close them. Finally, place your closed jar upside down until fully cool down.
*If your strawberries are very sweet reduce the amount of sugar accordingly.
credits photo : © Monika Adamczyk
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