This is hands down the easiest strawberry confiture recipe, no pectin, no fuss! It’s soft, perfectly spreadable, and so tasty. Made with just strawberries, sugar, lemon juice, and a heavy bottom pot, this homemade strawberry confiture is all-natural, super simple, and absolutely delicious.
Strawberry Confiture Recipe
Last year, my strawberry confiture attempt didn’t go so well, it was a sticky mess. But this year, I decided to try again, and I did it. With some lessons from last time and the freshest berries from the farmers market, I got back to work.
As the strawberries cooked, the sweet smell filled my kitchen and made me smile. It reminded me of everything I love about these juicy berries. The secret this time was keeping it simple, just strawberries, sugar, lemon juice, and a little patience. No fancy tools, no stress, the result was a shiny, red confiture that’s as delicious as it looks.
Now, my fridge has a few jars of homemade strawberry confiture, ready for toast, desserts, or anything that needs a little sweetness. It feels like I’ve captured a bit of summer to enjoy on cloudy winter days. Making confiture isn’t just about the food, it’s about the joy of creating something special.
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⭐Why You'll Love This Strawberry Confiture Recipe
- Easy to Make: This beginner-friendly recipe is super simple and perfect for anyone new to confiture-making.
- Simple Ingredients: You only need three things, strawberries, sugar, and lemon juice. No additives, just pure goodness!
- Versatile: Spread it on toast, drizzle over pancakes or yogurt, use it in desserts, or as a filling for cakes.
- Homemade Elegance: This glossy, rich confiture looks and tastes like a fancy artisanal treat, great for gifting or special moments!
🧾Strawberry Confiture Ingredients
Here’s the breakdown of what’s in this example strawberry confiture recipe:
- Strawberries: I love using fresh strawberries, they're the star of the show! They bring a sweet, slightly tart flavor and naturally release pectin as they cook, helping the confiture set. Whether you like it chunky or smooth, the fruit’s fibers give it a nice texture.
- Sugar: I stick with granulated sugar to balance the strawberries’ tartness and add just the right amount of sweetness. It also acts as a preservative, helping the confiture last longer. Plus, it works with natural pectin to give the confiture that perfect spreadable consistency.
- Lemon: A splash of lemon juice is key! It helps activate the pectin in the strawberries, ensuring the confiture gels properly. The tartness brightens up the sweetness and brings out the fresh strawberry flavor, while also helping preserve the confiture.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Strawberry Confiture
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Wash the strawberries, remove the stems, and cut them into halves or quarters based on their size.
2. Combine the chopped strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring often, until the sugar dissolves.
3. Heat the mixture until it gently boils, then skim off any foam for a clear confiture.
4. Reduce the heat to medium-low and simmer for 40-45 minutes, stirring occasionally. As it thickens, stir more often to prevent sticking.
5. To test if the confiture is ready, drop a little on a cold plate and tilt it. If it wrinkles and stays put, it's done.
6. While hot, pour the confiture into sterilized jars, leaving 1 cm of space at the top.
7. Seal the jars tightly, cool at room temperature, then chill overnight. The confiture will thicken as it sets.
8. Serve on toast or a sugar cookie.
🍽 What to Serve with Strawberry Confiture
Strawberry confiture is so versatile and goes great with so many dishes! Here are a few of my favorites:
I love spreading it on warm, buttered toast, croissants, or bagels for a classic breakfast. It’s also perfect as a topping for pancakes or waffles instead of syrup.
For afternoon tea, I serve it with clotted cream alongside scones or sugar biscuits.
It’s amazing spooned over cheesecake, vanilla ice cream, or tart for a fresh, fruity finish.
I even pair it with rice pudding or crema catalana for an extra touch of sweetness.
💭Tips for Recipe Success
Use Ripe, Fresh Strawberries: For the best flavor, choose fresh, ripe strawberries. Overripe ones can make the confiture too mushy and sweet, while underripe ones can make it too tart.
Check for the Right Consistency: Getting the right texture is key. If it’s too thin, it will run off toast; too thick, and it’ll be hard to spread. Use a candy thermometer (220°F/104°C) or do the “plate test” – place a spoonful on a chilled plate, and if it wrinkles when you push it, it’s ready!
Don’t Overcook: Keep an eye on your confiture while it cooks. Overcooking can change the flavor and color. Once it reaches the right consistency, take it off the heat.
Consider Texture Preferences: Whether you like it smooth or chunky, adjust the texture to your taste. Mash the berries for a smoother confiture or leave them whole for a chunkier version.
Sterilize Your Jars: Sterilizing your jars is important to keep the confiture fresh. Boil them for 10 minutes or heat them in the oven at 180°F (82°C) for about 15 minutes.
Let It Cool and Set: After canning, let the confiture cool completely. It will thicken as it cools. Wait at least 24 hours before opening to let the flavors fully develop.
🍓More Strawberry Recipes to Try!
If you love using strawberries when you are cooking, then check out the following recipes for inspiration:
- Strawberry Tart
- Strawberry Tiramisu
- Strawberry Shortcake
- Strawberry Pudding
- Strawberry Mango Smoothie
- Eton Mess
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Strawberry Confiture Recipe
Ingredients
- 750 g Fresh Strawberries
- 200 g Sugar
- 2 tablespoon Lemon juice
Instructions
- Wash and hull the strawberries, then cut them into halves or quarters, depending on their size.
- Add the chopped strawberries, sugar, and lemon juice to a saucepan. Cook over medium heat, stirring frequently, until the sugar is completely dissolved.
- Increase the heat to bring the mixture to a gentle boil. Skim off any foam that rises to the surface to ensure a clear confiture.
- Lower the heat to medium-low and let the mixture simmer for 40-45 minutes, stirring occasionally. As the confiture thickens, stir more frequently to prevent it from sticking to the bottom.
- To check if the confiture is ready, place a small dollop on a cold plate (chilled in the freezer) and tilt the plate. If it wrinkles slightly and doesnʼt run, it is done.
- While still hot, transfer the confiture into sterilized jars, leaving about 1 cm of headspace.
- Seal the jars tightly, let them cool at room temperature, and then chill overnight. The confiture will thicken further as it cools.
- Serve on toast or sugar biscuit.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
his strawberry confiture is absolutely divine! The balance of sweet and tart is perfect, and the texture is smooth and velvety. A must-try for any fruit lover.