Confiture a la fraise

Makes 4 x 375g jars

You will need:

• 1kg granulated sugar

• 1kg fresh or frozen strawberries, hulled

• Juice of 2 lemons

1 Preheat the oven to 180°C, 350°F, Gas 4.

2 Put the granulated sugar in an ovenproof bowl and put it in the preheated oven for about 10 minutes to warm through.

3 Meanwhile, put the fresh or frozen strawberries, whichever you’re using, and the lemon juice in a large, wide saucepan set over a medium heat. Using a potato masher, mash the fruit until it is almost all in a mush. Turn up the heat, bring the mixture to the boil and cook it for 2 minutes until it is juicy.

4 Add the warm sugar to the strawberries and lemon juice mixture. Stir until the sugar has dissolved, then boil the jam for another six minutes, stirring frequently. If there is any scum on top (a pale pink froth, from dust or impurities in the fruit), skim it off using a slotted spoon and discard it.

5 Remove the saucepan from the heat while you test the jam to see if it is set. To test whether your jam or marmalade is set, put a teaspoonful of jam on a chilled saucer and place it in the fridge. When the jam is cold, run your finger through the ‘blob’ — ifa wrinkle forms in the skin on top, then the jam is set. If the jam hasn’t set, boil it for a minute or so longer and test it again. Remove the pan from the heat, pot the jam into sterilised jars (see Note, below) and cover the jars with lids or jam covers while the jam is still hot.

Note:

To sterilise jars for jams and preserves, wash the jars in hot soapy water, then rinse them and dry them. Place the jars, upturned, on a baking tray in a warm oven preheated to at least 120°C, 250°F, Gas ½ for approximately 15 minutes until the jars are completely dry. Leave them upturned on a clean tea towel until you’re ready to use them. Alternatively, you can put the jars through a hot cycle in the dishwasher.