If you're new to jam making you can make life a lot easier by buying sugar that has added pectin to ensure a good set. I put lemon in this recipe as its natural pectin helps jam to set.
|500 g||Strawberries, hulled|
|1||Lemon, zest and juice|
AdvertisementAdvertise with NZME.
- Mash up the strawberries a little in a saucepan, just so that there's a good mix of pulp and lumps of fruit. Stir in the remaining ingredients and heat on the stove gently until the sugar is dissolved.
- Turn up the heat so that it bubbles and keep it on the boil for about 10 to 15 minutes, until it thickens. To test if it's ready, take a teaspoon full and drop it onto a plate. It should form a wrinkly skin and when you pull your finger through the middle of the blob it should leave a channel in the liquid, rather than filling up again. While hot, pour into a sterilised jar and seal.
- Don't use rotten or mouldy strawberries for the jam.
- Keep strawberries dry and only wash just before you serve them. Store in a colander in the fridge to prevent dampness.
- Did you know strawberries can whiten your teeth? I found this tooth scrub recipe in one of my old books, used it for a few days and noticed a slight difference. Anyone who uses it for longer and gets results, let me know! Mash together 2 ripe strawberries and add 2 tablespoons of baking soda. Store the scrub in the fridge.