Strawberry & Lemon Jam
I love making homemade jam as I can adapt flavours to suit my taste buds. It’s surprisingly quite easy as well.
Many years ago we used to buy this delicious strawberry jam from Jones the Grocer in Woollahra. At the time, we were living in Cronulla so it was a bit of a hike to get there. I therefore created my own version of homemade strawberry jam. I tried many different recipes before I came up with my own recipe. I don’t like making it in bulk, as we don’t eat heaps of jam, so it’s a bit of a waste for our family to make bottles and bottles of it.
This recipe makes approximately a 500g jar of jam, but I tend to but them in 2 x smaller 330ml jars (one is almost full and the other about a quarter full).
I do boil my glass jars, but I don’t steam once the jam has been put into the clean jar. Rather I turn the jar upside down and the heat from the boiling hot jam closes the lid. Make sure you have a glass jar with a lid already clean / sterilized before you embark on this recipe. Also, be careful as jam is very hot!
Strawberry & Lemon Jam
|Prep time||Cook time||Total time|
|3 mins||30 mins||35 mins|
Author: Tracey Francis of Essential Olie
- 350g Frozen or Fresh Strawberries (I use organic frozen strawberries)*
- 1-2 whole small Lemons (juice only – should be around ¼ cup to ½ cup)*
- 1 cup Sugar (I use an organic raw sugar, but use whatever sugar you have)
- Place a small plate into the freezer to get cold (you will need to use it later).
- Using a saucepan add all of the ingredients.
- Bring to the boil slowly.
- Turn down heat and leave it to boil for 30 minutes (keep an eye on it) – you will notice it will become very dark in colour.
- After about 10 minutes if you can see that the strawberries are still large carefully use a potato masher to break them up into small chunks.
- Using the plate from the freezer take a small teaspoon size of jam from the saucepan and put it on the place. Leave it for about 20 seconds then move the jam with your finger. It should be sticky, thick and move together. If so, it’s at setting point, so you can carefully spoon in the jam into your clean jar/s then put the lid on it. To seal the lid (it should be a preserving/metal lid) you turn the jar upside down so it’s sitting on the lid. Allow to cool before consuming.
- If it’s still running at 30 minutes then put the plate back in the freezer and continue to boil from another 5 minutes then test again…keep doing this until it’s thick enough to set.
- Keep in the cupboard, pantry or fridge.
* If you don’t like it too lemony only add the juice of 1 lemon. My kids prefer only 1 lemon, however, I like that lemony flavour so I add the juice of 2 lemons if I’m making it just for me as I find it also cuts down on the sweetness.
This recipe works well with any other fresh or frozen berries as well. Another favourite in our house is raspberries.
Stay tuned for my next few posts where I will be sharing with you how I use my homemade jam in sweet recipes.