You’ve waited all year for the perfect strawberries, and here they finally are! Here is a classic way to preserve them. Follow this simple, quick and delicious recipe so you’ll eat strawberries all year long!
1.2 kg hulled strawberries
1 kg pectin sugar (1,2 kg caster sugar)
Le Parfait Jam Jars
Choose ripe strawberries. Wash, discard the blemishes. Hull and cut into chunks (leave wild strawberries or the smaller ones whole).
Squeeze the juice of the lemon.
Put the strawberries, sugar, and lemon juice in a jam pan, stir well and leave to macerate for a few hours.
Bring to a simmer. Cook 7 minutes (with pectin sugar) from boiling point – or 15-20 minutes with caster sugar. Cook over high heat, stir frequently.
Check the jam is cooked by pouring a few drops on a cold plate, then tip the plate. The jam should run gently.
Skim off the foam, ladle immediately into the Le Parfait jam jars, turn the jars upside down for one minute, then flip over and allow to cool.
Don’t forget to label your jam jars!