Recipe no. 516 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 232.
Ingredients
- sugar
- water
- strawberries
- white paper
Preparation
- SyrupPut 1 kg of chopped sugar into a pan or basin, moisten with half a litre of water and let melt. Reduce it to bring it to the degree indicated for marmalade.
- StrawberriesThrow 1 kg of not too ripe strawberries in, pressing them down with the skimmer. As soon as they boil, move aside and let cool.
- TransferringIf the basin is copper, transfer into a glazed earthenware dish. It is preferable to use an earthenware pan to avoid this step.
- Final cookingThe next day, put back on the heat and boil for about a quarter of an hour very gently. Transfer all hot into glass jars previously warmed.
- StorageOnce completely cold, cover with white paper and store in a cool place.
Reboul's text
Put 1 kilo of chopped sugar into a preserving pan or basin, moisten it with half a litre of water; once melted, reduce it to bring it to the degree indicated for marmalade.
At this point, throw a kilo of not too ripe strawberries in, pressing them down with the skimmer; as soon as they boil, move aside and let them cool; if they are in a copper basin you should transfer them into a glazed earthenware dish. When making a small quantity it is therefore preferable to use an earthenware pan for the cooking; there is then no need to transfer them.
The next day put your strawberries back on the heat, boil them for about a quarter of an hour very gently and transfer them all hot into glass jars previously warmed. Once the jam is completely cold, cover it with white paper and store it in a cool place.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| frago | strawberries |
| sucre | sugar |
| casseto | pan |
| escumadouiro | skimmer |
| counfituro | jam |
| marmelado | marmalade |
| couiesoun | cooking |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 516, page 232. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.