I don't know what it is, but everytime we go to the supermarket, a fruit shop or a market, we always pick up a couple of punnets of strawberries. It's like we think we're never going to be able to get them ever again! Coupled with our fortnightly fruit and veggie box delivery, it's never enough. Yesterday I wanted to enjoy our endless supply of strawberries differently. I wracked my brain and set my sights on making my famous strawberry jam. It's a little controversial because I use two different sugars, but the depth of flavour it produces packs a punch. I shared the making of my strawberry jam on Instagram Stories yesterday and over 300 of you guys voted I share the recipe. So here it is!
- 500g fresh strawberries, washed and sliced in half (remove stem)
- 200g while sugar
- 200g brown sugar
- Juice of 2 lemons, freshly squeezed
- Place all of the ingredients into a medium saucepan over a low heat. Stir gently until the sugar has dissolved.
- Once the sugar has dissolved, bring to the boil for 20 minutes. Stir occasionally so the strawberries don't stick to the bottom of the saucepan but also be careful not to break up the strawberries too much as you want nice chunks of strawberries in your jam.
- The mixture will gradually reduce and form a thick liquid. You can boil for a further 5 to 10 minutes if you think it needs it. You really can't go wrong. To test if your jam is ready, put a wooden spoon into the mixture and cover with the jam (no chunks). Run your finger through the jam on the wooden spoon, if no liquid spills over where you ran your finger down the spoon, then it's ready to set in the fridge.
- Prepare sterilised glass jars to store your jam for a couple of weeks. We don't usually bother as we get through this small batch pretty quickly over a few days.