{"id":11880,"date":"2024-07-30T08:52:27","date_gmt":"2024-07-30T06:52:27","guid":{"rendered":"https:\/\/domaine-la-parpaille.com\/?post_type=news&#038;p=11880"},"modified":"2024-07-30T08:52:27","modified_gmt":"2024-07-30T06:52:27","slug":"strawberry-jam-recipe-\ud83c\udf53","status":"publish","type":"news","link":"https:\/\/domaine-la-parpaille.com\/en\/news\/strawberry-jam-recipe-\ud83c\udf53\/","title":{"rendered":"Recipe ~ Strawberry jam \ud83c\udf53"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<p>2kg of very good quality strawberries<\/p>\n<p>600g jam sugar<\/p>\n<p>1 lemon<\/p>\n<p>Perfume of your choice; vanilla, mint leaf, basil leaf, tonka bean<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparation<\/strong><\/p>\n<p>The day before, cut the stems of the strawberries and cut the hulled strawberries into quarters<\/p>\n<p>Add the sugar. Cover<\/p>\n<p>The next day, transfer the strawberries into a fire-safe basin. Zest the lemon and squeeze the juice \u2013 add to the pot. Add perfume (optional) at this time.<\/p>\n<p>Start cooking \u2013 when boiling is reached, lower the heat.<\/p>\n<p>Use a plunger arm to obtain a more homogeneous mixture.<\/p>\n<p>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.<\/p>\n<p>Place in clean glass jars \u2013 invert for 15 minutes and store.<\/p>\n<p>&nbsp;<\/p>\n<p><u>The advantages of DLP<\/u><\/p>\n<p>Opt for a copper basin \u2013 cooking is slower and therefore the jam is tastier<\/p>\n<p>If you don&#039;t have a copper basin, choose a flared container - the fruit juice evaporates better and the jam cooks faster and better.<\/p>\n<p>For the perfume to add, of your choice and according to taste. At the estate we love it with the tonka bean!<\/p>","protected":false},"excerpt":{"rendered":"<p>With the last strawberries of the season... Here is a recipe to delight you: in your yogurts, on toast or by the spoonful!<\/p>","protected":false},"author":5,"featured_media":11881,"template":"","tags":[222,223,106,80],"categorie_news":[78,116,105],"class_list":["post-11880","news","type-news","status-publish","has-post-thumbnail","hentry","tag-confiture","tag-fraises","tag-recette","tag-slowfood","categorie_news-articles","categorie_news-ptit-dej","categorie_news-recette"],"acf":[],"_links":{"self":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/11880","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news"}],"about":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/types\/news"}],"author":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/users\/5"}],"version-history":[{"count":0,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/11880\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media\/11881"}],"wp:attachment":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media?parent=11880"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/tags?post=11880"},{"taxonomy":"categorie_news","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/categorie_news?post=11880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}