Strawberry Jam
An easy and delicious strawberry jam recipe, perfect for toast, cake or ice cream.
Equipment
- Saucepan
Ingredients
- 500 g strawberries
- 100 g sugar 1/2 cup
- 1 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp vanilla extract (or a 1/4 tsp vanilla paste)
Instructions
- Start by washing, drying and chopping up your strawberries, into bite size pieces.
- In a medium saucepan combine the chopped strawberries with sugar, lemon juice, salt, vanilla paste or extract, water and mix everything together.
- Now, put the saucepan on a high heat and bring the jam mixture the boil for about 3 minutes and then simmer for 20 - 25 minutes
- To test the jam, place a teaspoon onto a cold plate, leave it for 30 secs and see if it runs slowly or quickly, if it runs slowly it is done. Make sure you take the jam off the heat as you do this, you do not want to overcook the jam. Another test that I like to use that is a bit unconventional is using a teaspoon and seeing if the jam coats it, leaving it for 30 seconds and then, creating a line through it with another spoon and if the jam stays separate it’s ready!
- Now, the strawberry jam is ready, let it sit for about 15 minutes, before pouring into clean, airtight jars and allowing it to come to room temperature before refrigerating.
Notes
The jam unopened will last for about 6 months, once opened it will last for about 1 month.
If you like a smoother jam you could use a potato masher to mash the berries as they cook.
To easily sterilise the jars, wash them with hot soapy water and dry them well or, wash them in the dishwasher (make sure the jars are dishwasher safe!), either way making sure not to touch the inside of the jars with your fingers once they are washed.
Place some spoons and a couple plates in the fridge or freezer to test the jam