Strawberry Jam

July 1, 2016

Here is an essential recipe, probably the most sought during the time of Quebec strawberries! This traditional jam is quite syrupy, but you can play with the consistency according to the cooking time. Because it is kept frozen, no need to add more sugar for the conservation. To defrost, put a jar in the refrigerator overnight. I use it on plain yogurt, blancmange, cake…

Makes 8-10 small mason jars of 250ml.


  • 1 tray (about 24 cups) of Quebec strawberries
  • 4 cups organic cane sugar


  1. Wash the strawberries in cold water (do not soak in water), drain, remove stems and place in a large pot with lid.
  2. Add sugar, cover and marinate overnight.
  3. Heat over high heat and stir to dissolve sugar, without a lid. Bring to boil.
  4. Continue to cook over low heat for about 1h30.
  5. Remove from heat and let cool.
  6. Pour into jars scalded or coming out of the dishwasher.
  7. Put the jars in the freezer until needed.

To pick your own strawberries, visit:

You Might Also Like

No Comments

Leave a Reply

Common phrases by