Confiture de Fraises de l'Île d'Orléans
A simple strawberry jam with lemon, cooked in small batches to keep the fruit bright.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 40
- Difficulty
- Easy
- Calories
- 45 kcal
Equipment
- •Wide preserving pan
- •Sterilised jars
- •Sugar thermometer
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 0 g
- carbs
- 11 g
- protein
- 0 g
- calories
- 45
Instructions
- 1
Layer the berries and sugar in a bowl and leave 4 hours or overnight until syrupy.
- 2
Tip into a wide pan with the lemon juice and bring slowly to the boil, stirring until the sugar dissolves.
- 3
Boil hard, skimming, until the thermometer reads 105C, about 20-25 minutes.
- 4
Test on a cold saucer: the jam should wrinkle when pushed.
- 5
Stir in the butter to settle the foam and rest 5 minutes so the fruit distributes.
- 6
Pot into hot sterilised jars and seal immediately.
Chef's tips
A wide pan matters more than anything else — depth slows evaporation and dulls the colour.
Ingredient substitutions
- lemon juice → commercial pectin if your berries are very ripe
Storage
Sealed jars keep 12 months in a cool cupboard; refrigerate after opening.
Common mistakes to avoid
- •Overcooking to a dark, caramel jam
- •Filling cold jars, which can crack
Serving suggestions
Cooked Confiture de Fraises de l'Île d'Orléans?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
