Confiture de fraises et Sirop de fraises

Strawberry jam straight from a French kitchen. And strawberry syrup, the left over from the jam, a delicious way to sweeten pancakes, cakes and muffins, or to use as a coulis to brighten up any of your favorite deserts.


Strawberry jam

1- For one kilogram of strawberries: cut the stem and wash the strawberries, cut them in half (or quarters if they are very big).
2- In a large pot, place the strawberries along with 800 gr of sugar.
3- Place on medium heat until it starts to boil. During that time, mix gently so that the sugar does not stick to the bottom of the pot.
4- Bring down the heat to very low and let it simmer for about 35 minutes. Mix very gently about three times during the process.
5- Once it is done, immediately place the jam in tightly closed glass containers. Let it cool down then place in the fridge. The jam is ready 24 hours later.

Tips for making jam:
– Never add water.
– Do not mix excessively during cooking or the jam may come out too liquid and the pieces of fruit could disintegrate.
– To know if it is done, place a few drops of the jam on a plate and tilt it. If the liquid runs, it is not done.
– To prepare a glass jam container: simply pour boiling water in the container and rinse with that water. Then place it open side up until it dries. The cover should preferably be made of glass.
– Use a disposable cloth to clean the rim of the container after filling it with jam. Do not use a wet reusable cloth as it could encourage the formation of bacteria.
– Jam made this way can stay up to one year.


Strawberry syrup

1- This is the excess liquid left on the pot once you have placed the pieces of strawberries and some liquid in the jars.
2- Pour the liquid in tight lid jars and place in the fridge.
3- Use in the same proportion as the recipe you are using call for sugar. Wonderful for sweetening pancakes, muffins or cakes. You can also use it as a coulis for deserts.


6 thoughts on “Confiture de fraises et Sirop de fraises

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