Best-ever strawberry jam
Is there a better way to preserve the essence of summer than in a simple jam? You’ll be enjoying this on hot buttered toast, scones or crumpets for months to come.
Recipe by: Skye Gyngell
- Makes3 (3 x 300g jars)
- CourseSnack
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Ingredients
- 600g jam sugar
- 1 unwaxed lemon, zest and juice
- 1kg No.1 Speciality Strawberries, halved
Method
Sterilise 3 x 300g jars (or the equivalent) according to the instructions online at waitrose.com/howtosterilisejars. Put the sugar, lemon zest and juice, and strawberries in a large heavy-based saucepan and set aside to macerate for 30 minutes-1 hour.
Put 2 small plates in the freezer. Put the pan of strawberries over a medium heat and bring to the boil, stirring frequently. Once the fruit reaches a rolling boil and begins to break down, increase the heat to high and cook for 20-25 minutes until 1/3 of the liquid has evaporated and the jam reaches setting point (105ºC on a sugar thermometer). Take the pan off the heat, put a small spoonful of jam on one of the pllates from the freezer and freeze for a couple of minutes. Use your finger to push the jam on the plate – it should wrinkle. If not, continue to bubble the jam for a couple of minutes, then test again.
Once ready, transfer to the sterilised jars and seal while still hot. Store sealed in a cool, dry place for up to 6 months, refrigerate after opening and use within 1 month
Cook’s tip
Add a spoonful of jam to sliced fresh strawberries, then heat gently until soft to make a compote – delicious with Greek yogurt, oats and toasted nuts or seeds.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 109kJ/ 26kcals |
|---|---|
Fat | 0g |
Saturated Fat | 0g |
Carbohydrates | 6g |
Sugars | 6g |
Fibre | 0.5g |
Protein | 0g |
Salt | 0g |