confiture à la fraise

Posted by on May 29, 2015 in Breakfast and Brunch | 0 comments

Confiture à la fraise sounds so-- French. When the local sweet red gem-like strawberries grabbed our attention at the market, I bolted to David Lebovitz again for a strawberry jam recipe.

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Two years ago when our apricot tree produced lugs of fruit his instructions won me over; we had a seemingly endless supply of thick glossy golden jam.

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Each pound of berries generates a pint of jam which easily can be adjusted from a few jars to a boatload.

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Slice the clean, stemmed fruit into a heavy bottomed pot and add sugar, lemon juice and rinds.

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Let the berries mingle for a few hours; stir occasionally and marvel over the shiny fruit.

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Bring the berries to a gentle simmer.

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As it cooks foam will rise and is easily skimmed.

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David advises a cooking time between 10 and 15 minutes before testing the ’wrinkle’ on a frozen plate.

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I settled at 20-25 minutes. The color deepens and your kitchen smells like a childhood candy store.

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Ladle the hot confiture into sanitized random jars or jelly glasses and top with lids. It thickens even more as it cools.

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Sweet and lemony, pile it on slices of whole grain toast for a summertime delight.  Then, make more.

 

 

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