Bonne Maman Strawberry Jam

Before you begin: To ensure good conservation, clean the jars and capsules well. Then dip your lids and jars in a saucepan filled with water and bring everything to a boil for between 5 and 15 minutes. Then let them dry upside down on a clean cloth. You can also put them in the dishwasher!

1. Choose 700g of fully ripe strawberries, choosing fruit grown close to home.

2. Bonne Maman's tips Choose seasonal fruits, they will be tastier!

3. Rinse the whole strawberries (this prevents them from becoming waterlogged), then remove the stems and cut them in half or in quarters if they are large.

4. Bonne Maman's tips You can save the strawberry stems to make a syrup!

5. Place the fruit in a large saucepan and start cooking over medium heat, stirring regularly with a wooden spatula. If the strawberries are very ripe, add the sugar at the same time. Otherwise, cook for a few minutes with a little water so that the fruit is soft.

6. Bonne Maman's tips To add a delicate touch to your jam, you can add a knob of butter or a spoonful of olive oil.

7. When the fruit is soft, lower the heat and slowly add 750 g of "special jam" sugar, stirring regularly. If you prefer a jam without chunks, you can blend your preparation before adding the sugar.

8. Bonne Maman's tips To make a less sweet strawberry jam, remove 200g of sugar (but the shelf life will be shorter!)

9. When the sugar is well incorporated, cook for around 25 minutes over high heat (low boil), stirring regularly so that your jam does not stick to the bottom of the pan.
10. Cooking is complete when the fruits become more translucent and are evenly distributed throughout the preparation.

11. Bonne Maman's tips To check that the strawberry jam will set, pour a drop onto a plate previously placed in the refrigerator, and tilt it: if the drop slides, the jam is not cooked enough. If it sets, it's ready!

12. At the end of cooking, add a teaspoon of lemon juice (to help preserve it and enhance the taste of the fruit!) and bring to the boil for a few seconds. Off the heat, you can remove the foam that forms on the surface.
13. Immediately pour the strawberry jam into the jars using a ladle, filling them as much as possible. Then, close them with the appropriate lids and turn the jars upside down on a tea towel to obtain self-pasteurization.
14. Allow the strawberry jam jars to cool before labeling them. You can then store your jams in a cool, dry place for several months.
15. After opening, keep your jam in the refrigerator and consume it within the following month.