Ingredients
2kg of very good quality strawberries
600g jam sugar
1 lemon
Perfume of your choice; vanilla, mint leaf, basil leaf, tonka bean
Preparation
The day before, cut the stems of the strawberries and cut the hulled strawberries into quarters
Add the sugar. Cover
The next day, transfer the strawberries into a fire-safe basin. Zest the lemon and squeeze the juice – add to the pot. Add perfume (optional) at this time.
Start cooking – when boiling is reached, lower the heat.
Use a plunger arm to obtain a more homogeneous mixture.
Cooking is finished when, taking a small spoonful of jam and placing it on the edge of a small plate, the jam no longer flows.
Place in clean glass jars – invert for 15 minutes and store.
The advantages of DLP
Opt for a copper basin – cooking is slower and therefore the jam is tastier
If you don't have a copper basin, choose a flared container - the fruit juice evaporates better and the jam cooks faster and better.
For the perfume to add, of your choice and according to taste. At the estate we love it with the tonka bean!
