Mara des bois strawberry jam Recipe

1. The recipe is prepared over three days. The first day, quickly rinse the strawberries, dry them gently and hull them. (You can keep these strawberry stems to make a syrup or an infusion)
2. Macerate the strawberries with the sugar and lemon juice in a bowl, cover and refrigerate for at least 12 hours. Set aside the lemon pips.
3. The next day, bring this mixture to the boil in a preserving pan, pour into the bowl, cover and leave to rest in the fridge.
4. On the third day, filter the strawberries through a colander covered with a fine muslin cloth or gauze. Set aside the strawberries and bring the syrup to the boil in the preserving pan, adding the lemon pips in a fabric tea bag. Continue cooking over high heat to reach 105 °C (20 to 30 minutes), stirring regularly with a wooden spoon.
5. Meanwhile, sterilise your Le Parfait jars: place them in your sink, right side up and pour boiling water over them. Then place them on the worktop covered with a clean tea towel.  
6. Add the half-preserved strawberries to the preserving pan. Once boiled, continue to simmer and gently stir for 5 minutes and pour into the jars using a ladle and jam funnel.
7. Turn the jars over for a minute then rinse them with hot water to remove any drips.

Recipe proposed by @aliceinfood