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.