European Union
Germany
United States
Canada
New Zealand
Australia
National Preserving Week is here! And it’s all about getting people preserving their own food. You might have a garden full of apples, plums, strawberries – or you might not have anything growing, but don’t let that stop you because there’s always farmers market on or that farm shop you’ve been meaning to drop by - or be adventurous and forage those berries!
Here is a tried and tested recipe with three simple ingredients – just make sure you make enough because they’ll disappear quickly!
(The Simplest) Strawberry Jam Recipe
Ingredients:
Ripe strawberries for sweetness
Sugar (3/4 cups of sugar per cup of berries)
Lemon juice (2 Tbsp per cup of berries)
Instructions:
1. Prepare your jars by sterilising them; wash jars and lids in hot soapy water and dry in preheated oven at 180°C for 15 minutes.
2. Blend the strawberries (if you like a fine jam) or mash with a potato masher if you prefer chunkier jam.
3. Combine all the ingredients in a saucepan and apply medium-to-high heat until the mixture boils.
4. Once the mixture boils, lower the heat to medium-to-low for a further 15-20 minutes.
5. Remove from heat and transfer to your prepared jam jars. Leave about ½ inch from the top of the jar.
6. Leave to cool and set.
7. Keeps for 4 weeks in the fridge and 2 months in the freezer.
Enjoy with some freshly baked scones or simply, toast!
Related Products
National Preserving Week is here! And it’s all about getting people preserving their own food. You might have a garden full of apples, plums, strawberries – or you might not have anything growing, but don’t let that stop you because there’s always farmers market on or that farm shop you’ve been meaning to drop by - or be adventurous and forage those berries!
Here is a tried and tested recipe with three simple ingredients – just make sure you make enough because they’ll disappear quickly!
(The Simplest) Strawberry Jam Recipe
Ingredients:
Ripe strawberries for sweetness
Sugar (3/4 cups of sugar per cup of berries)
Lemon juice (2 Tbsp per cup of berries)
Instructions:
1. Prepare your jars by sterilising them; wash jars and lids in hot soapy water and dry in preheated oven at 180°C for 15 minutes.
2. Blend the strawberries (if you like a fine jam) or mash with a potato masher if you prefer chunkier jam.
3. Combine all the ingredients in a saucepan and apply medium-to-high heat until the mixture boils.
4. Once the mixture boils, lower the heat to medium-to-low for a further 15-20 minutes.
5. Remove from heat and transfer to your prepared jam jars. Leave about ½ inch from the top of the jar.
6. Leave to cool and set.
7. Keeps for 4 weeks in the fridge and 2 months in the freezer.
Enjoy with some freshly baked scones or simply, toast!
Related Products
