In order to be able to enjoy strawberries, the first of which appear on the shelves, in all seasons, Yves Camdeborde suggests you make a jar of jam to taste at any time of the day.

Utensils:

1 large saucepan and not very high wok style (or jam basin)

1 hand blender

1 salad bowl

"Perfect" style jars, capacity 0.25 liters

1 large Dutch oven (or sterilizer)

Ingredients:

500 grams of Carpentras strawberries

250 grams of sugar

2 grams of pectin

25 grams of lemon juice

Important:

Take the time to carefully read the instructions for the jar used.

If you use a sterilizer, strictly follow the instructions for use.

The day before:

Peel and cut the strawberries, mix them with the sugar and let them marinate overnight at room temperature.

Production :

The strawberry is a fruit which does not contain pectin and therefore does not give a gelled texture to the jam. This is why I add natural pectin to the recipe. In order for it to dissolve properly, there are a few steps to follow.

- In a small bowl mix well the pectin with 2 tablespoons of sugar

- Cook the marinated strawberries in the pan, before you can no longer put your finger in the strawberries (50 degrees), pour the pectin and sugar mixture. Mix well.

Once this step is completed, bring the jam to a boil (very small boil), using a spoon remove the foam. Cook (5 MINUTES). Add the lemon juice, bring to a boil, then stop, and dispose of in your jars.

The filling level engraved on the jars must be observed and closed immediately.

Place the jars upright and set in your Dutch oven (or sterilizer). Cover with water (3 cm above the jars). Bring to a boil and allow to sterilize at low boil for 45 minutes. Allow the jars to cool completely in the Dutch oven after sterilization.

Remove the jars from the Dutch oven when they are cold, check the tightness of the jars, dry them well, place a label with date and title on them.

Keep your jars in a dry and cool place away from light.

Advice :

It is important to use a large pan to cook the strawberries.

In your pan, there should be no more than 4 cm thick of strawberries.

The cooking is very short and very precise, to keep the fruitiness of the strawberries.

Better to cook two times, one after the other in the same pan (without washing it).