Confiture is nothing more than a jam. It is usually made with the same proportion of sugar and fruit pieces, but I find it too sweet, so I use half the amount of sugar.
In a pan, add 400g of strawberries, chopped into large pieces, 200g of refined sugar, juice of 1/2 lemon (I used clove lemon) and (on my own) a few drops of vanilla.
Keep on low heat. When it boils, continue stirring gently. A foam will rise, remove with a spoon and discard.
When the mixture starts to reduce, keep an eye on it and turn off the heat when it forms a thicker syrup. Remember that after freezing it hardens well.
You can use this jam to fill or serve on a cake, on crepes, brie cheese or simply on toast. Makes 1 to 1 and 1/2 cups of jam that should be consumed within 1 week as it does not contain preservatives.
To ensure the durability of the jam, wash a jar well, fill it with boiling water and keep it in the water until it cools completely. Turn upside down and let it dry naturally. After this process you can use it to store food without risk of contamination.
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