This is another favourite seasonal recipe of mine so keep it on hand when strawberries arrive soon. You can adjust this recipe to use up a punnet of strawberries which doesn’t get eaten, don’t let it go to waste, whip up a jar full of jam. I often make single jars of jam at the caravan using leftover strawberries or blackberries which grow on the bank behind us. If you are new to jam making you can make life a lot easier by buying a sugar which has added pectin in it to ensure a good set. I put lemon in this recipe as its natural pectin helps it to set. But if your jam doesn’t set, you can always call it a conserve.
- 500gms fresh strawberries, hulled
- 350gms sugar
- Zest and juice of half a lemon
- 1 Tbs rosewater
- Mash up the strawberries a litte, not too much, just so that there is 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 10-15 minutes until it thickens. To test if it is 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, not fill up again. While hot pour into your sterilised jar and seal.