Organic Strawberry Jam

A comforting classic where the sun-drenched strawberry, carefully selected from small local producers, reveals all its sweetness. Enhanced with a touch of acidity, it offers a tender, fruity and full of tenderness. Season: Spring Strawberries, the red queen of spring A symbol of sunny days, strawberries brighten up market stalls and gardens from April until the end of June. With its bright color, sweet fragrance and delicious flavor, it seduces millions of French people every year, who consume an average of 2.6 kilos per person. A juicy fruit to be enjoyed in all its forms After a quick wash—without excess water to preserve their texture—strawberries can be enjoyed as is, in fruit salad, or cooked in sweet recipes: tarts, jams, coulis, sorbets, etc. They also work wonderfully in drinks, especially milkshakes and smoothies. A little tip: take them out of the refrigerator about twenty minutes before tasting so that they can fully express their aromas. A burst of freshness and vitality A true concentrate of vitamin C, strawberries are also a good source of vitamin B9, manganese, and antioxidants. Light and low in calories, it has its place in a healthy and balanced diet. The most widespread varieties in France are Gariguette, Cléry, Ciflorette, Darselect, Mara des Bois and Charlotte. Surprisingly, from a botanical point of view, the strawberry is not a fruit in the strict sense. It is actually the small yellow grains (achenes) on its surface that are the true fruits. Each strawberry therefore contains several! A Tasty Anecdote Modern strawberries, as we know them today in Europe, are the result of a happy botanical coincidence: in the 18th century, plants from Chile were crossed with North American strawberries, giving rise to the varieties cultivated today. And the most surprising thing about this story? The navigator who made this introduction was called… Amédée-François Frézier. A predestined name if ever there was one.