This jam was prepared by Martine Boyer at Ispagnac in the Lozere region of France, using fruit harvested from her own gardens. The fruit is steeped in sugar for 24 hours before being cooked in small batches, ensuring that all its flavour is retained.
Store in a cool environment after opening.
Strawberries have been grown at Ispagnac for generations. In the 1950s, there were over 30 families producing strawberries in the village. Today, Martine Boyer is the last remaining grower, but the quality remains just as high.