This fast fresh strawberry jam will change your mind about making preserves, making it super simple. The fresh berry preserve has a beautiful bright red colour and fresh taste.
Refrigerator jams made in this way aren’t as long lasting as traditional jams, and need to be consumed within two weeks. The consistency is a little more liquid than most strawberry jams, make it perfect to ladle over pancakes or a stir through yoghurt.
Makes: About 700g
Preparation: 30 – 40 minutes
1kg hulled strawberries
3/4 cup sugar
2 tbsp fresh lemon juice
- To prepare, put a couple of small saucers in the freezer. Wipe the strawberries clean with a damp paper towel rather than rinsing, to avoid excess water.
- Combine the strawberries, sugar and lemon juice in a small saucepan over medium heat.
- Stirring frequently with a wooden spoon, bring the strawberry mixture to the boil. Mash the strawberries gently with a potato masher.
- Reduce heat to medium-low and simmer for about 10 minutes. Put about a teaspoon of the jam mixture a cold saucer and swirl the plate around. If the jam firms up immediately it is ready, if it runs, cook for 2-5 minutes longer and repeat the process.
- Transfer to sterile glass jars and cool.
- When completely cool, cover and refrigerate.
- Store in refrigerator for up to 2 weeks.
- Serve on freshly baked scones with triple cream
- Serve as a pancake sauce
- Use as filling for a sponge cake
- Mix with natural Greek yoghurt for a strawberry-flavoured dessert