Fruit shops are practically over running with strawberries at the moment, and as I really love my berries it’s not surprising I’ve been gobbling them up left right and centre. I’ve even been growing a bunch of these red fruited lovelies in my garden, and although my crop isn’t exactly abundant (a few plucked here and there) I know I can pop down to my local shop to stock up.
But back to the all important jam. With three simple ingredients, a jar of homemade strawberry jam can be yours to eat within an hour or so.
1x large pun net of strawberries
1/2 cup sugar
3x tablespoons of lemon juice
- Make 1 1/2 cups of jam
Wash and hull strawberries. Place in a food processor until roughly chopped. Place in a medium sized pot and add sugar and lemon juice. Cook on a medium-high heat, stirring frequently, for approx 10 minutes until the jam is nice and thick – bubbles should form over the entire surface. Pour hot jam into a sterilised jar and cool. Make sure the jar is sealed. Store in the fridge, it should last for a few weeks.
Spread liberally over toast, between layers of sponge cake and cream, or if you’re like me, smear it on a slice of crumbly cheddar. Don’t knock it until you’ve tried it.
Strawberry Cloud Cocktail