Spring and summer fruits are my favorite. When my local grocery store has a strawberry sale, I can’t pass up overhauling on the delicious red berry.
2 cups sugar
1 large lemon (or two small ones) juiced and zested
5 cups strawberries, cut into quarters and hulled
1 small plate (placed in freezer)
Start by slicing up your strawberries. Depending on how small you cut them up, the jam will either be heavy with fruit bits or more diluted. I like a chunky jam, and quartered my strawberries. For something more smooth, dice them up! Set the strawberries aside.
Place a sauce pan on the stove and turn it on low. In the meantime, add the juice of one large lemon to a bowl. Also add the entire zest of the lemon.
Pour in the two cups of sugar and mix everything together.
When the sugar mixture is semi incorporated, add to the pan. Keep on low heat and cook for 10-15 minutes until the sugar is all dissolved.
Once the sugar is dissolved, add the strawberries. Cook down on low heat for 20-30 minutes. The mixture should get to a low boil.
To see if the jam is done, we apply the cold plate trick. That plate that was in the freezer? Grab it. Simply dip the plate into the mixture and if a jam like texture forms on the plate, you have completed your compote!
Place the jam in a airtight container or use right away. Make sure to let it cool to room temperature before placing it in the fridge.
I used the jam the next day to make Strawberry Jam Croissant Bread Pudding for Easter. It was amazing.