Strawberry Confiture


Here in Japan, the strawberry season is coming towards the end šŸ˜¦



So I have been cooking strawberries almost every night šŸ˜€
This strawberry confiture tastes sooooo good that I’m going to makeĀ it until the last minute!!



(makes about 280 – 300 g)

500 g ripe strawberry,Ā  hulled and large ones halved
100 g golden caster sugar
juice ofĀ Ā½ – 1 lemon (about 2 tbsp)


Perfect with vanilla ice cream!


  1. Put theĀ strawberries into a non-reactive pan along with the lemon juice and sugar. Simmer onĀ lower heat , stirring from time to time and skimming off scum.
  2. Roughly mash the berries with a wooden spoon or fork, and leave to simmer until thickened. In all, it will take about 45 – 60Ā minutes to make.
  3. Cool completely. Keep refrigeratedĀ and finish in 1 week. (Alternatively, bottle or freeze)


Sunday cream tea šŸ™‚


I shall post a baking recipe with this strawberry confiture.