It is that time of year again! From the local market or garden, your basket is filled with beautiful, juicy, red strawberries. Now is the time to prepare a strawberry jam so you can enjoy its delicious flavors for many months to come!
Whether you are making strawberry jam for the first time, or trying out a new creation, discover Bonne Maman’s easy and tasty recipe. An original recipe, with just a few ingredients: delicious strawberries, sugar, and a hint of lemon. That’s all!
Follow these step-by-step instructions to make your own strawberry jam; perfect for all those with a sweet tooth.
Ingredients
- 700 g of strawberries
- 750 g of gelling sugar
- 5 g of lemon juice
Tools and utensils
- 4 caps
- 4 Bonne Maman glass jars, 250 mL size
- A large saucepan
- A knife
- A scale
- A plate
- A skimmer spoon
Instructions:
Before you begin: To make sure your jam lasts, clean jars and caps thoroughly. Then, soak the jars and caps in a pan of boiling water for 5 to 15 minutes. Leave them to dry upside down on a clean cloth. You can also put them in the dishwasher!
Preparation:
- Pick 750 g of ripe and fresh strawberries. Try to choose fruit grown close to home. Tip: Choose fruit that’s in season as it will be more flavorful!
- Rinse the whole strawberries (this prevents them from becoming soggy), then remove the stems and cut into 2 or up to 4 pieces. Tip: You can keep the strawberry tails to make a syrup!
- Place the strawberries in a large saucepan and start cooking over medium heat, stirring regularly with a wooden spatula. If the strawberries are ripe, add the sugar at the same time. If not, let them cook for a few minutes in a little water until the fruit begins to melt. Tip: To add a subtle touch to your jam, add a little bit of butter or a spoonful of olive oil.
- Once the strawberries have melted, lower the heat and gently add 750 g of gelling sugar, stirring regularly. If you prefer a jam without chunks, you can blend before adding the sugar. Tip: To make a less sweet strawberry jam, use 200 g less of sugar (but the jam won’t last as long!).
- When the sugar is well mixed in, cook for about 25 minutes over high heat (a gentle
boil), stirring regularly to prevent the jam from sticking to the bottom of the pan. - Cooking is complete once the fruit has become translucent and evenly spread
throughout the mixture. Tip: To check that the jam will set, pour a drop onto a plate that has been chilled. If the drop slips off, the jam is undercooked. If it sets, it is ready! - When cooked, add one tablespoon of lemon juice (to help preserve and enhance the
fruit’s flavor!) Then, bring to a boil just for a few seconds. Remove from the heat, you can scrape off the foam that rises to the top. - Immediately pour into the jars using a ladle, filling them to the brim. Seal with the
appropriate caps and flip the jars upside down over a dish towel for self-pasteurization. - Let the jars cool down before labeling them. You can then store your jam in a cool, dry place for several months.
- After opening, store your jam in the fridge and enjoy it for up to a month.
The jam for all those sweet tooth moments
An iconic breakfast treat, strawberry jam is a real treat for sweet lovers of all ages… Plus, when it’s homemade, it adds a special touch to every tasting moment.
Spread on a slice of brioche bread, a pancake or a warm waffle, strawberry jam adds a fruity touch to your snack time!
Paired with a mousse cake or delicately layered on a chia pudding, your homemade strawberry jam will take your desserts to new heights, all year round.
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