Janelle’s Strawberry Jam
It’s a bumper Australian strawberry season right now.they are delicious and cheap! So here is Food Editor Janelle Bloom’s fabulous jam recipe.
1 and 1/4 cups
Breakfast, Lunch and dinner
Recipe by: Janelle Bloom
Store-bought jam simply does not compare to the home made stuff. This quick and easy method also uses three-quarters less sugar than the conventional method.
Once you try this we’re sure you’ll never buy jam again.
- 250g strawberries, washed, hulled, chopped
- 1/2 cup white sugar
- 1 large 1 lemon or 2 limes, juiced
- 1 tsp vanilla bean paste
Step by Step Instructions
Place all the ingredients in a non-stick frying pan over medium heat. Stir until sugar dissolves.
Bring to a gentle boil, stirring often until thickened and the jam reaches setting point (see Janelle’s tip).
Spoon hot jam into hot sterilized jars and seal.
Turn the jars upside down for 2 minutes and then turn them upright and allow to cool.
Once opened, store in the fridge for up to 2 months.
To test the setting point, place 1 tsp of jam onto a chilled saucer. Place it into freezer for 2 minutes or until jam is at room temperature.
Run your finger through jam. If the surface wrinkles and jam stays in 2 separate portions, it’s ready to bottle. If not, cook for a little longer and retest.
By combining all the ingredients in the pan together it’s more like a conserve with nice chunks of strawberries.
If you’d prefer a smoother jam, add strawberries to the pan first, heat them for 5 minutes or until they become pulpy, then add the remaining ingredients.