🍓 Strawberry jam
Ingredients
- 1 kg strawberries
- 700 g sugar
- Juice of 2 lemons
- 3 jam jars with lids
Method
- Hull the strawberries, halve the big ones and mix with the sugar and lemon juice.
- Macerate 3 h in the fridge, or overnight: the sugar draws the juice out of the fruit.
- Bring to the boil and cook 25 to 30 min over high heat, skimming.
- Test the set: a drop on a cold plate should firm up and wrinkle when you push it with a finger.
- Scald the jars and lids, fill them to the brim.
- Seal and turn them upside down until completely cold: that is what creates the vacuum.
Adapted from Glaces & bocaux
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