• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

A quick and easy recipe to help preserve your fresh strawberry harvest for months to come with the addition of vanilla to bring out that summer flavour.

Made with 20% extra fruit than standard supermarket jam. To make a reduced sugar version you can use Pomona’s Pectin or accept runny jam ;)

§Details

• ⏲️ Prep time: 10 mins
• 🍳 Cook time: 30 mins
• 🍽️ Servings: 5 jars

§Ingredients

• 1.2kg fresh hulled strawberries
• 1kg golden cane sugar (can sub honey or maple syrup 1:1)
• 1 lemon
• 1 vanilla pod (or 1 tbspn extract)

§Directions

1. Remove the green stalks from your strawberries and cut into quarters
2. Pare the lemon zest and reserve for another recipe (such as lemon curd, or cocktails!), chop roughly and add to a pan inside a small muslin bag)
3. Gently cook the strawberries and lemon together with a lid on the pan for 15-20 minutes, until the lemon pith softens
4. Squeeze the muslin bag to get as much pectin out as possiblem then add 1kg sugar to the miture and boil on high
5. The jam can be tested for set after approx 10 mins boiling, spoon a small amount onto a chilled plate and place in the freezer for 2 minutes. If the jam wrinkles when pushed with a spoon it is ready to pot into sterlised jars. If it still appears runny cook for a further 5 minutes and repeat testing