- Hull, wash and drain the strawberries. Cut the large ones in half. Put the strawberries into the blender jug and, with the measuring beaker in place, chop them for 10 seconds/speed setting 4. If necessary, use the spatula to scrape down the inside of the blender jug and repeat the previous step.
- Add the sugar and lemon juice and, with the measuring beaker in place, chop again for 10 seconds/speed setting 4.
- Then, with the measuring beaker in place, cook for 20 minutes/speed setting 2/100 °C. Carry out a set test, and if necessary, continue cooking for a few minutes.
- Decant the jam into sterilised jars and seal immediately.
This jam will keep for 6 months when stored in a cool, dark place.
For a velvety jam, start by blending the strawberries, with the measuring beaker in place, for 20 seconds/speed setting 8.
The jam can be given extra flavour with the pulp of a vanilla pod or a grated tonka bean.
Put a teaspoon of the hot marmalade on a cold plate, then tip the plate slightly. If it runs easily, cook the marmalade for another minute. Then try again. If after a short time the marmalade is wrinkling, it has passed the set test.
Bon appétit with Monsieur Cuisine