Making Jam with Manon Lagreve

Manon Lagreve is a French chef most well known for being a contestant on Season 9 of the Great British Bake Off where she finished as a quarter finalist. Her talent has lead her to become a successful content creator and her blog & Instagram have a large, loyal following who look to her for food, beauty and lifestyle advice!

Method:

Wash and cut chunks of rhubarb and strawberries and let them soak for an hour. Transfer the fruits into your big pan, along with the sugar and the juice of the lemon, and leave for about an hour or 2.

Time to cook the jam. Bring the mixture to a boil, and boil for 5 minutes. Turn the heat down, and let the jam simmer for 20 to 30 minutes, until it becomes a darker colour and has a jam like texture.

Fill your jar whilst the jam is still very hot (which will help the sterilisation) close with the cap, and reverse the jar upside down to cool.

Lastly, tuck into your jam; eat on bread and butter for breakfast, in greek yogurt for dessert, or for your Victoria sponge. 

Make sure you follow Manon on Instagram for more cookery tips and insipiration. 

 Join us for a cooking class with Manon on Saturday 9th May at 4pm on the L'OCCITANE UK&IE Instagram and learn how to make Strawberry & Rhubarb Jam!