- 4 Cups frozen strawberries, defrosted
- 1 1/4 cup Bonne Maman Strawberry Preserves
- 1 1/2 cup sugar, more for coating
- 2 tbsp powdered pectin
Line a 9×5” Bread Loaf pan with parchment paper.
In a blender, puree the thawed strawberries with Bonne Maman Strawberry Preserves. Strain the puree into a medium saucepan.
Whisk 1 cup of sugar with the pectin and pour this into the puree. On medium-high heat simmer the mature for about 5 minutes.
While constantly stirring, counting to cook the mixture while adding the remaining sugar. Cook for at least 20-25 mins till it reaches 235 degrees. It will stay at about 220 degree for a while, until the mixture reduces.
Remove from the heat and pour into prepared bread loaf pan. Cool to room temperature for about 3 hours till the mixture has set.
Remove from pan using the parchment paper, cut into cubes using a sugared knife. Coat the cubes in extra sugar, serve.