Strawberry Confiture

This simple strawberry confiture captures the sweet flavor of ripe berries in every spoonful. Perfect for spreading on toast, drizzling over yogurt, or adding to desserts!

Recipe Developer-Estefania

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Prep Time 5

Cook Time 50

Total Time 55

Ingredients

▢ 750 g fresh strawberries
▢ 200 g granulated 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 and bring the mixture to a gentle boil.
Skim off any foam that rises to the surface to keep the confiture clear.
Lower the heat to medium-low and simmer for 40–45 minutes, stirring occasionally.
As the confiture thickens, stir more often to prevent sticking.
Test readiness by placing a small amount on a cold plate; if it wrinkles and doesn’t run, it’s done.
Transfer the hot confiture into sterilized jars, leaving 1 cm of headspace.
Seal the jars tightly, let them cool at room temperature, then chill overnight.

Notes

Cut the Strawberries Evenly: I like to slice the big ones into quarters so they cook down more evenly and don’t stay chunky.

Skim the Foam: I always take a minute to skim off the foam as it boils; it helps the confiture look clearer and more polished.

Test with a Cold Plate: I keep a small plate in the freezer and use it to check if the confiture is ready; it should wrinkle when you push it gently.

Stir More as It Thickens: In the last 10–15 minutes, I stay nearby and stir more often to keep it from sticking.

Cool and Set Overnight: I let the jars chill overnight because the confiture firms up beautifully by the next day.

Nutrition