Le Confetture Recipe

Prepare fruit

Wash the strawberries thoroughly. Hull and quarter them so pieces are roughly uniform. Weigh 1.5 kg and place in a large bowl.

Macération

Combine the strawberries and 750 g sugar in a large nonreactive bowl. Stir to coat and let macerate for 1–2 hours at room temperature (or overnight in the fridge) until the fruit releases juice and the sugar begins to dissolve.

Cook the jam

Transfer the macerated fruit and accumulated juices to a heavy-bottomed saucepan. Add 2 tbsp fresh lemon juice. If using a vanilla bean, split and scrape seeds into the pan and add the pod. Bring gently to a simmer over medium heat, stirring frequently to prevent sticking. Once simmering, increase heat slightly and continue to boil steadily, stirring and skimming foam, until the mixture reaches a jam set. This typically takes 15–25 minutes. To test for set, place a small chilled plate in the freezer, drop 1 tsp of jam on it, wait 30–60 seconds and push with your finger — it should wrinkle and not flood back.

Adjust set (if needed)

If the jam is too loose and you are not using commercial pectin, dissolve 1 tsp powdered pectin in a little cold water and stir in, or continue boiling a few more minutes. For a quicker thickening without pectin, mix 1 tsp cornstarch with 1 tbsp cold water and stir into the jam, cook 1–2 minutes more.

Prepare jars

While jam is cooking, sterilize jars and lids by washing them and placing them in a 120°C (250°F) oven for 10–15 minutes, or submerge in boiling water for 10 minutes. Keep jars warm to avoid thermal shock when filling.

Fill jars and seal

Remove the vanilla pod if used. Using a ladle and funnel, pour the hot jam into the warm sterilized jars leaving about 1 cm headspace. Wipe rims with a clean damp cloth, place lids on, and screw on rings finger-tight.

Process or cool

For pantry-stable preserves, process jars in a boiling water bath for 10 minutes (adjust for altitude). Alternatively, let jars cool upright on a towel at room temperature for several hours; you should hear lids pop as they seal. After cooling, check seals (lid should not flex). Label and store sealed jars in a cool, dark place for up to 12 months.

Prepare fruit

Rinse berries, drain well, and remove any stems. Mash larger berries lightly with a potato masher or chop to desired texture. Place 600 g berries in a saucepan.

Add sugar and lemon

Add 300 g sugar and 1 tbsp lemon juice to the berries. Let sit 30–45 minutes to macerate, stirring occasionally.

Cook quickly

Bring the berry mixture to a boil over medium-high heat, then reduce to a vigorous simmer. Stir frequently and cook 10–15 minutes until thickened. Test for set on a chilled plate as above.

Optional thickening

If the jam is still loose, stir a pre-made cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) into the boiling jam and cook another 1–2 minutes until clear and thickened.

Jar and preserve

Sterilize jars and fill hot jam leaving 1 cm headspace. Wipe rims, seal, and process in a 10-minute boiling water bath or cool and store as described above.

Ensure all utensils (ladle, spoon, funnel) are clean and hot when filling jars to reduce contamination. Label jars with the fruit type and date. Refrigerate after opening and use within 3–4 weeks.