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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 MoreChef 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.
Chef Dominique Ansel’s Quick Strawberry Jam Recipe
Makes
600gTotal Time
25 minIngredients
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.
