Confiture de fraises
Strawberry jam
Confiture de fraises: French whole-strawberry jam
Strawberry jam is the jam of French breakfasts, spread on buttered baguette or tartines and stirred into fromage blanc, and families make it in early summer when the Plougastel and Carpentras strawberries are cheap at the market. Macerating the fruit overnight in sugar keeps the berries whole. The common mistake is cooking too long, which darkens it and loses the fresh taste. Chef's tip: test for a set on a cold saucer; when you push it with a finger, it should wrinkle.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 24
Ingredients
- 2 ¼ lb strawberrieshulled, large ones halved
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Layer the 2 ¼ lb strawberries and 1 ⅔ lb jam sugar (with pectin), or caster sugar in a large bowl, add the 1 lemon juice, cover and leave in the fridge overnight.
10 minStep 2: Put a saucer in the freezer. Sterilise 4 jam jars in the oven at 275°F for 15 minutes or in the dishwasher.
10 minStep 3: Tip everything into a wide pan, bring to the boil and boil hard, skimming, for 8–12 minutes until it reaches 225°F or wrinkles on the cold saucer.
20 minStep 4: Ladle into the hot jars, seal at once and turn upside down for 5 minutes. Keep in a cool, dark place; once open, keep in the fridge and eat within 3 weeks.
5 min
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 0 g
- Carbs
- 15 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does confiture de fraises take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of strawberries?
- Raspberries, blueberries or chopped peaches, same amount.
- What can I use instead of jam sugar (with pectin), or caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegetable brown stock
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.
Indian