Chloé recently went through a strawberry phase, well, a frenzy really, and I never bought so many strawberries in all my life! But hey, who’s complaining? They’re in season, local, fresh, juicy and sweet as can be! A big change from the tasteless stuff that we get the rest of the year here in Montreal. So my fridge was full of strawberries when I came accross this Strawberry Jam with Lemon recipe. The beauty is that it’s a small batch recipe, for just one perfect jar. (I have nothing against canning but I never do it, because first of all I don’t really have the room to store 20 jars of jam and I do love my family and friends but why work so hard if you’re just going to give it all away!?!) This recipe, however, is super easy and takes just 20 minutesto make. And the addition of lemon to the strawberries here is very interesting. It adds a zestiness that is just lovely.
- 1 lb (500 g) strawberries, stemmed and cored
- ½ cup sugar
- ½ tsp. lemon zest, grated
- 1 tsp. lemon juice
- In a medium heavy saucepan, roughly mash the strawberries with a potato masher (you can leave bigger pieces).
- Over medium heat, cook for about 12 minutes (or until reduced to 1 cup), stirring occasionally.
- In the meantime, using your fingers, rub the lemon zest with sugar to release the essential oils in the zest.
- When reduced to 1 cup, add sugar and lemon peel and cook an additional 6 minutes.
- Add the lemon juice and transfer in a jam jar and cover tightly.
Bonjour, can you do this with less? i only bought a half pound at the market today :/
Hi Deirdre, of course, just use the smallest saucepan you have and put 1/4 cup of sugar, 1/4 tsp.lemon zest and 1/2 tsp. of lemon juice! Enjoy