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24 ounces (670 g) fresh
1 cup (200 g) sugar
1⁄ 2 large organic lemon, juiced
1 teaspoon vanilla extract
Rinse strawberries and pat very dry. Pull off stems and leaves. Put a small plate in the freezer, which you will use to test your jam.
Slice the strawberries into the French oven. Pour in the sugar. Add the lemon juice and vanilla extract. Begin cooking over medium-low heat. When the
fruit is warm, turn up the heat to medium so it simmers;stir frequently. As it cooks, you will see bubbles forming on the top. Keep stirring frequently and when you see no more bubbles forming, turn off the heat. At this point, the jam should be thick. To test it, take the plate out of the freezer and put a spoonful of jam on it. Wait 30 seconds. If it stays apart when you run your finger through it, it is done. Let the jam cool for a few minutes then serve in a bowl. If you are using it later, ladle it into clean glass jars and let cool completely before covering and storing in the refrigerator.
Recipe by Hillary Davis - Le French Oven
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