Strawberry Mint Jam Recipe

by Charlotte Walker
strawberry mint jam

When I first started to learn how to make my own preserves, I began with jams and jellies. Other than canning jars, you don’t need to go and buy special tools to get started. I used a medium sized stock pot and a dish cloth folded in the bottom as my water bath canner.

I always grow a lot of mint in the garden and look for new ideas on how to use it in recipes.  My husband who really enjoys  suggested Jam. After a few hours pouring through recipe books I came upon a strawberry mint jam that sounded really interesting so I decided to try it.

This recipe comes from a fantastic little French recipe book by Christine Ferber, titled “Mes Confitures”.  Over the many years since I first discovered this book, it has become my go to book for inspiration and recipes when making jams and jellies. Her techniques are thoughtful yet simple. The products that you create following  her methods taste luxurious and high end. You can read more about the techniques  and inspiration behind our Artisan jams and jellies .

Strawberry Mint Jam recipe


Strawberry Mint Jam (Confiture de Fraises au Poivre Noir et à la Menthe Fraîche)

4 pounds of strawberries will yield about 4 small jars.

  • 8 cups fresh strawberries (4LB)
  • 4 cups Sugar
  • the juice of one lemon
  • 5-10 leaves of fresh mint
  • a sprinkle of fresh ground pepper (optional)

Instructions

  • Rinse the strawberries quickly under cold water. Dry with a kitchen towel, Hull the strawberries. Cut them in halves if they’re big, leave the small ones whole.
  • combine strawberries with the sugar and the lemon juice in a glass or porcelain bowl. Cover with a sheet of parchment paper, and let macerate overnight.
  • The next day, put the strawberry mixture in a large saucepan and bring just to a simmer. Pour the mixture back into the dish, cover with parchment paper, and let rest in the refrigerator overnight again.
  • On the third day, put a saucer in the freezer. Wash the glass jars and their lids carefully, then soak them in boiling water for 10 minutes, and set them out to dry upside down on a clean kitchen towel.
  • Pour the mixture through a sieve. Bring the syrup you’ve gathered to a boil, and let it boil for ten minutes. Remove the foam with a spoon (or add a small amount of butter (not margarine!!!) to the pot, this reduces foam).
  • Add in the strawberries, mint and pepper. Bring to a boil for another 5 minutes, stirring gently.
  • Take the saucer out of the freezer, and put a drop of jam on it. Tilt the saucer, and see if the jam is set. If not, let it boil for another minute, then test again until you’ve reached the desired consistency.
  • Pour the jam into the jars until they are full, wipe carefully if there was any spillage and close the lids. Follow correct canning process to complete. They need to process in the canner for about 5 minutes. Let cool and store in cool/dark place.

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