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“The other day, my father told me that 13% sugar was the limit before the sugary taste overpowers the fruit (yes, it is a precise number, but he's a scientist.) So, being the good son that I am, I made jam the same night using those proportions, and the result was amazing! You can still appreciate the tartness of the fruit, while not compromizing at all on the "treat" aspect. Here is the recipe, so you don't have to go through the fuss of calculations. It also makes a great gift idea and is ideal for a brunch, on toast, croissants, crepes, waffles, etc. Be careful : you can go through it easily.”
1/2 pint

Ingredients Nutrition


  1. Wash and drain the strawberries.
  2. Take the stems off.
  3. Put them in a pot.
  4. Put the sugar on top.
  5. Put the pot on medium-high heat, with the lid on, for about 12 minutes or until it's boiling.
  6. Take the lid off, mash the strawberries with a potato masher and recude heat to medium-low.
  7. Simmer uncovered for 30 minutes, mashing from time to time to prevent sticking.
  8. Pour in a half-pint Mason jar and screw the lid on to cool in the fridge.
  9. It can be eaten immediately, but personally I prefer the flavour of jam once it's been cooled in the fridge.

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