°1 kg of fresh strawberries
°300g jam sugar
Pour everything into a jam basin and add the lemon juice (preferably in copper and with flared edges to facilitate evaporation), and cook for about 10 minutes over high heat from boiling, without ceasing to (Good to know: the higher the quantities, the longer the cooking will take, the more water the strawberries have, the longer it will also take)
If you have too much foam, you can put a little bit of butter or a drizzle of grapeseed oil, you can also skim a little. But normally if the cooking is successful, it will “fall” by itself while stirring.
The strawberries should fall apart in the jam, which takes on a slightly darker shade
If you don’t want it to be too runny, use jam sugar which already contains pectin.
To find out if your jam is at the right consistency, pour a nice drop of jam on top of a plate and tilt it, it should freeze quickly without falling off the plate!