This recipe is a simple way of preserving strawberries to enjoy the whole year-round. We cook our strawberries whole leaving the beautiful texture of large pieces of fruit in the finished product. Strawberries do not contain enough natural pectin to give us the texture we want in our jam so we add the flesh and juice of an orange and lemon for their abundance of pectin, sugar and inherent acidity.
1. Begin by rinsing the strawberries well and removing the green leaves and stem from the fruit, taking care to remove as little from the strawberry as possible.