Learn how to make strawberry jam from scratch with Anna Olson using a classic French jam-making method from renowned cookbook author Christine Ferber. This traditional strawberry jam recipe produces intensely flavorful, fragrant preserves and, when properly heat-processed using safe canning procedures, unopened jars can be stored in the pantry.
Rule #1 when making preserves for shelf-stable storage is to use a trusted recipe and abide by it. While I make all sorts of my own creations for a refrigerator or freezer jam, I stick to the recipes of noted chef and cookbook author Christine Ferber. Her exceptional cookbook, Mes Confitures, has been highly regarded as a top resource for jam and jelly making. I’ve cut her recipe for Gariguette Strawberry Jam in half on this video, for the sake of scale and time.
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*••• Recipe •••*
Makes about 3 cups (750 mL) jam
Note: Gariguette strawberries are from Provence. They are the earliest to appear, in April. They are bright red and are considered the most flavorful and fragrant of all French strawberries-“incomparable.”
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*••• Ingredients •••*
2½ pounds [1.1 kg] Gariguette strawberries**, or 2¼ pounds (1 kg) net
4 cups [850 g) granulated sugar
Juice of 1 small lemon
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*••• Directions •••*
Quickly rinse the strawberries in cold water. Dry them in a towel and hull them. Let the strawberries macerate with the lemon juice and sugar in a ceramic bowl refrigerated overnight, covered with a sheet of parchment paper.
Next day, bring this preparation to a simmer in a preserving pan. Pour it into a ceramic bowl. Cover with a sheet of parchment paper and refrigerate overnight.
On the third day, pour this preparation into a sieve. Bring the collected syrup to a boil in a preserving pan, skim, and continue cooking on high heat. The syrup will be sufficiently concentrated at 221°F (105°C) on a candy thermometer. Add the partly cooked strawberries. Return to a boil on high heat. Skim and return to a boil for 5 minutes, stirring gently. Check the set. The strawberries will be translucent, like preserves. Put the jam into jars immediately and seal. Following safe canning procedures to heat-process the jam.
Sealed jars will keep in the pantry for up to a year and once opened, will keep refrigerated for up to 4 months.
11 Comments
25:45 I've made some scones using your recipe just last week! 🍓
❤❤❤
Can we use this method eith any kind of fruit ? Orange, blueberries 🫐??
Thank you for sharing
Hi Anna, I’m diabetic and watching this video was like food porn!, which makes me wonder if I can use Stevia or Splenda to make this jam? Any recipes or thoughts for that? Thanks for sharing. Btw, your strawberries looked beautiful from the start. 🍓🍓
Thank you for sharing your expertise and tips. This was enjoyable as always. Looks so good.
Hey Anna
Looks so good!! Thank you❤❤❤
This method makes the process more approachable than traditional methods. Thank you!
This Homemade Strawberry Jam recipe looks so delicious 😋 Anna.
So much better than Meghan Markle's 🤣
Very good
why sterilizing the jars if we are going to put very hot jam in it??? i personally been doing fruit jams for over 15 years and i dont sterilize the jars…i just pour the hot jam into the jars as soon as i finish the cooking..