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Recipe of: © Monsieur Cuisine

Strawberry jam

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10 jars
Ready in: 0:35 h
Preparation time: 15 min.
Created on: 12.05.2020
Last changes: 27.03.2020


  • 1.5 kg strawberries
  • 750 g jam sugar (2:1)
  • juice of ½ lemon


Per jar:

  • calorific value
    1474 kj / 352 kcal
  • protein: 1 g
  • carbohydrates: 83 g
  • fat: 1 g
Preparation time
15 min.
Ready in
0:35 h
  1. 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.
  2. Add the sugar and lemon juice and, with the measuring beaker in place, chop again for 10 seconds/speed setting 4.
  3. 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.
  4. 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