Confiture de fraises

Ingredients

• Strawberries, ripe to a turn
• grammes sugar per 500 grammes fruit
• Water, to dissolve the sugar

Instructions

1. Pick over the fruit and wash it only if absolutely necessary.
2. Weigh 375 grammes of sugar per 500 grammes of fruit; put it in the pan, sprinkle with water to dissolve, and cook to the "Ball", skimming thoroughly as it begins to boil.
3. Throw the strawberries into the sugar and hold the pan at the side of the fire 7 or 8 minutes, until the fruit's water has brought the sugar back to a syrup.
4. Drain the strawberries on a sieve.
5. Continue cooking the syrup quickly until the stated degree begins to show.
6. Return the strawberries for 5 minutes, until the nappe is reached.
7. Fill the pots little by little, so the strawberries stay distributed and do not rise in a block.