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@ Jimble's Jumble
2025-06-16 16:23:52Chef'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
- Remove the green stalks from your strawberries and cut into quarters
- 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)
- Gently cook the strawberries and lemon together with a lid on the pan for 15-20 minutes, until the lemon pith softens
- Squeeze the muslin bag to get as much pectin out as possiblem then add 1kg sugar to the miture and boil on high
- 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