Wednesday, 23 April 2014

The Most Divine Strawberry Jam in the World

It's not often I get involved in recipes (or cooking for that matter), leave that to the experts, but this really is THE MOST DIVINE STRAWBERRY JAM IN THE WHOLE WIDE WORLD.  And it's sooooo quick & easy it can be made on any camping trip, by the kids too.

Breakfast, brunch, tea, supper, or just because.

When I saw all the bright scarlet, juicily ripe strawberries piled chin dribblingly high at the market, I absolutely could not resist buying a kilo and getting the jam bucket out.

This has got to be the easiest and best recipe EVER.  Jamie Oliver, as annoying as ever, has to be given credit.  All I did was swap his vanilla pod for the zest and juice of a lemon.

Make it, you won't regret it & will love me forever.


Fruttapec: 1kg fruit, 500g sugar, 1 sachet
Zest & juice of half a large lemon
1kg ripe strawberries (washed & leafy tops removed)
500g high pectin sugar (jam sugar) or, as I did, 500g sugar & 1 sachet of Fruttapec


Sterilize your jars & lids (approx 4 x 400ml jam jars)
Put the strawberries, lemon, sugar & Fruttapec in a saucepan.  Mash it all up with a potato masher, leaving a few chunky bits to get your teeth into.
Place the pan on a medium heat, bring it to the boil, leave it boiling for about 1 minute, then simmer for about 5.
Take it off the heat, and skim any foam from the top and leave it to cool a little.
Spoon the jam into your jars, put on the lids, and turn them upside down to cool.
Spread thickly on your morning toast, add a dollop of mascarpone (just because you can), eat and smile :-)

All ready for the Kokopelli Shop (if we haven't eaten it all first)