To submit requests for assistance, or provide feedback regarding accessibility, please contact support@masterclass.com.

Food

How to Make Strawberry Jam With Chef Dominique Ansel

Written by MasterClass

Last updated: Nov 8, 2020 • 1 min read

Chef Dominique Ansel, inventor of the world-famous Cronut and chef-owner of Dominique Ansel Bakery, uses his own jams to add pops of intense fruit flavor to his stunningly inventive pastries.

Whether it’s your first time making homemade jam or you’re a seasoned pro, follow Chef Dominique’s easy recipe for Quick Strawberry Jam, and never make a dull tart again.

Save

Share


Dominique Ansel Teaches French Pastry FundamentalsDominique Ansel Teaches French Pastry Fundamentals

James Beard Award-winning pastry chef Dominique Ansel teaches his essential techniques for making delicious pastries and desserts in his first-ever online class.

Learn More

Chef Dominique Ansel’s Strawberry Purée Recipe

Purée 700g (4½ cups) fresh strawberries (hulled and cut in half) in a blender or food processor until smooth. If you prefer your jam to be seedless, strain out the purée with a fine mesh strainer.

Recipe Notes

When whisking: Make sure to sprinkle the sugar and pectin mixture evenly over the purée, rather than dumping the whole mixture in at once as it may clump into a ball.

How to Know When Your Jam is Set

To test for when the jam is set, spoon some onto a marble surface or plate, let cool for 1 minute, then run your finger through it to see if the jam stays put and doesn’t run back together. If it stays put, then it’s ready!

da-dominique-ansel-strawberries-2

Chef Dominique Ansel’s Quick Strawberry Jam Recipe

Makes
600g
Total Time
25 min

Ingredients

Ingredients

  • 200g (1 cup) sugar
  • 24g (7¾ tsp) apple pectin (sold for making homemade jams and jelly)
  • 700g (4½ cups) store-bought strawberry purée (you can also use blueberry, raspberry, blackberry, or huckleberry purée, or make your own using the recipe below)
  • 30g (2 tbsp) lemon juice
  • 20g (4 tsp) rum

Equipment

  • Spatula
  • Whisk
  • Spoon
  • Marble surface or plate

Storage

Best used right away.

Method

In a small bowl, combine sugar and pectin.

Pour the strawberry purée into a medium pot and bring to a simmer over medium heat. Stir in the lemon juice and rum.

While whisking, sprinkle the sugar and pectin mixture on top of the simmering purée and mix until incorporated.

Continue cooking the purée for 4 to 5 minutes, stirring occasionally until the purée has reduced to a thick jam texture.

Remove the pot from the heat and let cool to room temperature. Transfer the fruit jam to a bowl. Chill in the fridge, covered with plastic wrap, until you’re ready to use your homemade strawberry jam.

Save

Share