I don't make huge quantities of this. I have no idea how to sterilise jam jars and the idea of having to chuck away all of them due to mold growing makes me queasy so I usually make enough to last us a week and refrigerate it covered.
You start out with luscious, fresh strawberries ... I've to swat Bubs's thieving little paws away from them otherwise I'll end up with no strawberries at all for the jam.
It's even harder to stop myself from pinching a few slices to nom on every now and then.
Add in sugar (I think the rule is equal amounts of sugar to the amount of strawberries that you are using) and since I'm sharing this with Bubs, I always use less sugar. Add in a nice squeeze of lemon (don't quote me on this but I think it adds a bit of pectin to it?) and bring to a rolling boil. I let it simmer for a while and then pour it into a bowl to chill in the fridge. Don't worry if it's runny. The jam will set after it cools down in the fridge.
It's not as thick as store bought jams but the flavour is so intense and rich. I'm not sure if mine is considered more of a strawberry coulis than an actual jam but this is mind blowing to be mixed into Greek yoghurt and fresh fruits. I've also paired it with plain cakes and Bubs can't get enough of this.
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