Strawberry Jam

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By Darren Purchese

Who doesn’t love that hidden sweet fruity explosion found in a doughnut or Lamington? It’s the best bit, right? We love jam and we love making jam as well, and you can use it on anything, from simply on toast with butter to the filling in a red velvet lamington, and even folded through ice cream (high sugar content means it doesn’t freeze hard).

There is a real therapeutic feel when making your own jams and conserves especially if you have grown the produce, Darren’s mum back in the UK makes jams preserves and chutneys with produce grown in their garden and nothing beats it. The jams can be put into jars for the best homemade gifts to loved ones.

To learn how to sterilise your jars click here. 

Time

12

hour

0

minutes

Degree of Difficulty

Medium

Save

2

Portions

4
Jars

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Ingredients

Servings

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500g strawberries, fresh or frozen (defrosted)
500g white sugar
10g pectin powder
½ lemon, juice
1

To macerate the fruit... place the strawberries and 350 g of the sugar into a heavy bottomed saucepan and mash the fruit with a fork. I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Heat the mix together over a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a rapid boil and remove from the heat. Transfer the mix into a non-metallic container and leave on the bench to cool. Cover and refrigerate overnight to start to macerate.

 

 

2

To cook the jam... mix the remaining 150 g of sugar with the pectin powder. Remove the fruit from the fridge and add it to a large heavy bottomed saucepan, I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Add the sugar/pectin mix and stir in. Place onto a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a boil and continue to cook and stir, be careful as the jam is very hot and it may start to spit at you as you stir the pot. Use a digital or sugar thermometer to check the temperature of the jam and cook to 103C. Ensure you continue to stir to make sure the jam does not stick to the bottom of the pan. Once the temperature has been reached, remove the pan from the heat and squeeze in the lemon juice through a sieve. Stir and jar immediately.

 

3
  • Pectin is a natural gelling agent used to help thicken jams syrups in fruits that are low in natural pectin. It’s found in many places these days including health food stores, specialised food ingredient stores, online and even supermarkets now stock this item. It’s natural, vegan and gluten free. If you are having trouble finding this then you can use jam setting sugar as a substitute for the pectin. This can be found at the supermarket, and you will need 500 g jam setting sugar to make this recipe. Just follow the recipe as stated using the jam setting sugar in place of the caster sugar.

 

1
0 hours 0 minutes

To macerate the fruit... place the strawberries and 350 g of the sugar into a heavy bottomed saucepan and mash the fruit with a fork. I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Heat the mix together over a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a rapid boil and remove from the heat. Transfer the mix into a non-metallic container and leave on the bench to cool. Cover and refrigerate overnight to start to macerate.

 

2
0 hours 0 minutes

To cook the jam... mix the remaining 150 g of sugar with the pectin powder. Remove the fruit from the fridge and add it to a large heavy bottomed saucepan, I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Add the sugar/pectin mix and stir in. Place onto a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a boil and continue to cook and stir, be careful as the jam is very hot and it may start to spit at you as you stir the pot. Use a digital or sugar thermometer to check the temperature of the jam and cook to 103C. Ensure you continue to stir to make sure the jam does not stick to the bottom of the pan. Once the temperature has been reached, remove the pan from the heat and squeeze in the lemon juice through a sieve. Stir and jar immediately.

3
0 hours 0 minutes
  • Pectin is a natural gelling agent used to help thicken jams syrups in fruits that are low in natural pectin. It’s found in many places these days including health food stores, specialised food ingredient stores, online and even supermarkets now stock this item. It’s natural, vegan and gluten free. If you are having trouble finding this then you can use jam setting sugar as a substitute for the pectin. This can be found at the supermarket, and you will need 500 g jam setting sugar to make this recipe. Just follow the recipe as stated using the jam setting sugar in place of the caster sugar.