Strawberry Confiture Recipe

Whip up a simple homemade strawberry confiture with this easy recipe, no pectin required! All you need are strawberries, sugar, lemon juice, and a bit of patience.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 50

Total Time 55

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

Choose the Best Strawberries: Go for fresh, ripe strawberries, they give the best flavor. Avoid mushy ones, as they can mess with the texture.

Skim the Foam: While cooking, skim off foam for a smoother, clearer confiture.

Don’t Overcook: Overcooking can darken the confiture and change the flavor. Watch the color and texture as it cooks.

Sterilize Jars: Boil jars and lids or use the dishwasher to keep your confiture fresh longer.

Add Lemon Juice: It’s key for setting the pectin and balancing the sweetness.

Let It Rest: After sealing, let the jars cool and thicken overnight for the best texture.

Store Properly: Once opened, keep the confiture in the fridge and use it within 1–2 weeks.

Nutrition