4982 Strawberry Jam

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This is one of the most demanding of jams to make; it can be made in several different ways of which the following is the quickest and most simple.

Remove the hulls from strawberries which have just reached the exact stage of ripeness; do not wash them unless absolutely necessary.

Weigh out 375 g (14 oz) sugar for each 500 g (1 lb 2 oz) of strawberries; place in a pan, add sufficient water to dissolve it and cook to the hard ball stage stage taking care to skim it carefully when it starts to boil.

Add the fruit, then take the pan off the direct heat but keep it hot for 7–8 minutes until the juice from the strawberries has dissolved the sugar and turned it into a syrup.

Drain the strawberries on to a sieve; cook the liquid rapidly until it begins to reach the setting stage then at this moment, replace the fruit and cook for a further 5 minutes until the required degree.

Fill the jam into warmed jars a little at a time so as to distribute the strawberries evenly throughout and prevent them coming to the surface in a mass; this will happen if the pots are filled too quickly.