← Nouns Cooking · French

Ingredients

• 1 kg ripe strawberries, hulled, large ones halved
• 750 g Sugar
• 1 Lemon, juiced

Method

1. Layer the strawberries and sugar in a large bowl, cover and leave for 2 hours (or overnight in the fridge) so they release their juices. Put a saucer in the freezer.
2. Sterilise jars by washing them in hot soapy water and drying them in a 140°C (120°C fan, 275°F) oven for 15 min.
3. Tip the fruit and syrup into a wide, heavy pan with the lemon juice. Heat gently, stirring, until the sugar has dissolved, then boil hard for 8–10 min, skimming off foam.
4. Test the set: drop a little jam on the cold saucer, wait 30 seconds and push it with a finger. If it wrinkles, it is ready; if not, boil for 2 min more and test again.
5. Rest the jam off the heat for 10 min so the fruit does not float, then ladle into the hot jars and seal.

Tips

• Strawberries are low in pectin, so this is a soft-set jam; a grated apple added to the pot helps it set firmer.
• Sealed jars keep for up to a year in a cool, dark place; refrigerate once opened.

Sources

Written in our own words after cross-checking these recipes:

Great British Chefs Serious Eats