Strawberry Jam
Seriously this is so easy to make that you will be kicking yourself for not having had a go before. The end product will be guaranteed to bring a smile to your face and goes great with Scones or just liberally smothered on a hot buttered crumpet. I’ve added just a splash of balsamic vinegar to bring out the sweetness of the Strawberries and a hint of vanilla intensifying this taste experience. If you are going to jar it then increase quantity sizes and save for later use as back up in your cupboard.
Servings: people
Ingredients
- 225 grams strawberries Tailed & quartered (£1.55)
- 160 grams white sugar (£0.10)
- 1 whole Lemon juice of (£0.30)
- .25 ml Vanilla extract a dash (£0.01)
- 5 ml Balsamic vinegar teaspoon (£0.03)
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Prep Time: 10 hours
Cook Time: 35 minutes
- Take the ends of the strawberries and quarter them. Toss them into a saucepan and add the sugar and lemon juice. Allow to stand for 90 minutes.
- Heat the contents in the saucepan to a boil, stirring continuously and allow to cook for 10 minutes burning of excess water before reducing to a simmer for about 30 minutes or until 2/3 of the liquid has evaporated.
- As it cools the jam will thicken if to much just add some water until you get the right frequency.
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