Background
During the strawberry season it’s worth making a few jars of jam because the homemade versions taste so much better than anything you can get in the supermarkets! The other day I bought a huge bowl of them in our local street market and needed to use them quickly. So I came up with the recipe for this strawberry spread jam - no need to set-test or preserve properly, just keep it in the fridge in a jar; it will last for a week or so. Use it as a topping with pancakes or porridge in the morning, or on scones with your afternoon tea. It’s also perfect as a spread in trifle or on top of ice cream; I even use it as filling in cupcakes and cookies. And for a really quick and easy pudding, just mix it with some Greek yoghurt or custards and you’ll be in heaven! I don’t like my jam too sweet, but if you do, double the amount of the sugar in the recipe.
Ingredients
- 1 punnet of strawberries (about 250g)
- 75g muscovado sugar
- 1 Tbsp lemon juice, freshly squeezed
- ½ tsp vanilla extract (optional)
Instructions
- Remove the stems, then cut the strawberries roughly. Put them in saucepan, you can crush them with a potato masher, if you like.
- Add the sugar and lemon juice.
- Heat gently, stirring with a wooden spoon until the sugar has dissolved.
- Bring to the boil and cook for about 10 minutes, until it’s thick and sticky. (You could test the jam, if you like, by putting a drop of jam on a chilled plate and placing it in the fridge for 30 seconds. Then run your finger through it; if tacky it’s ready; if not, cook for another couple of minutes and retest.) Mix in the vanilla.
- Transfer the spread into jars and seal with the lid. When completely cool, refrigerate.
Categories
- Meal Type: - Budget - Dessert - Everyday - Preserves - Puddings - Quick & Easy - Sauces - Seasonal - Snacks - Sweet Treats
- Cuisines: - British
- Occasions: - Afternoon Tea - Anniversaries - Mothers Day - Parties - Picnic - Valentine's Day
- Ingredients: - Berries
- Health and Diet: - Dairy Free - Egg Free - Fat Free - Gluten Free - Nut Free - Vegan
- Skill Levels: - Easy
You might also like
Recent Recipes
-
Crunchy edamame salad
This crunchy edamame salad goes well with grilled meat, fish...
Recipe by Wholeness | -
Vegan apple and ginger pancakes
These vegan apple and ginger pancakes are healthy, filling and...
Recipe by Wholeness | -
Lamb chops in puttanesca sauce
Anchovy & lamb is a classic combo so no wonder...
Recipe by Dinna | -
Mexican-style pork with beans
This Mexican-style pork with beans is made with leftover roast...
Recipe by Dinna |
Site Search – use quotes ” ” for an exact phrase match
Recent Posts
-
How to make kefir
The exact origin of kefir remains shrouded in mystery, but...
Post by Dinna | -
Egg muffins
Breakfast is often considered the most important meal of the...
Post by Dinna | -
Christmas Croissant
I always make Christmas Croissant on Christmas day or Boxing...
Post by Pudding Pie |