Jars of pickled peppers and jam

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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!

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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!

 

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