I waited for this month to make jam. It’s the season of strawberries, they are delicious!
Thanks Tricia from Saving Room for Dessert, your recipe is wonderful. When I read this recipe, I said Yes it’s a fantastic jam, just one cup of sugar for two cups of fruit. I love this ratio, not too much sugar!
I used cointreau as liqueur. You can choose liqueur (Grand Marnier or Cointreau) or lemon juice. I made 6 jars so I tripled the cooking time by 3. I offered a few jars to some of my friends, they loved it .
This recipe is so special. It reminds me of my childhood. My grandmothers used to make strawberry jam, prune or blackberry jam, rhubarb or quince jam.
Serving : 2 full cups of jam Preparation time : 20 minutes Total time : 35 minutes
- 4 cups fresh chopped strawberries
- 2 cups granulated sugar
- 2 tablespoons Grand Marnier or Cointreau Liqueur (or lemon juice)
- Place two small, clean plates in your freezer.
- In a large deep skillet (I used a copper pan), combine the strawberries, sugar and liqueur or lemon juice. Heat on medium until the mixture starts to boil. Skim the foam from the top of the jam and discards as it cooks.
- Continue cooking and stirring for about 10 minutes (double the time if you double the quantities of strawberries) or until it starts to thicken.
- Remove one of the plates from the freezer and put a small spoonful of jam on the plate. Allow it to sit for 30 seconds then tilt the plate. If the jam sides down the plate quickly, keep cooking. If it is slow and thick, it’s done.
- Continue testing, if needed every 2 minutes. Do not overcook!
- Place the jam in jars and cool to room temperature. Refrigerate once cooled.
- The jam will keep 2-3 weeks in the refrigerator.
“Cette confiture de fraises maison est une réussite!”;)