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Janelle’s Strawberry Jam

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.

 

 

 

Makes

1 and 1/4 cups

Ready In:

45mins

Good For:

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.

Jars of strawberry jam

Ingredients

  • 250g strawberries, washed, hulled, chopped 
  • 1/2 cup white sugar 
  • 1 large 1 lemon or 2 limes, juiced
  • 1 tsp vanilla bean paste
Recipe ingredients

Step by Step Instructions

Step 1

Place all the ingredients in a non-stick frying pan over medium heat. Stir until sugar dissolves.

Step 2

Bring to a gentle boil, stirring often until thickened and the jam reaches setting point (see Janelle’s tip).

Step 3

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.

Add all ingredients into a frying pan
Ingredients in a pan on a gentle boil
Jars of strawberry jam

Janelle’s tip: 

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.

Janelle’s tip:

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.

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