Home­made straw­berry jam

SPREAD A LIT­TLE HAP­PI­NESS WITH THIS SWEETLY SCENTED JAM

Sunday Herald Sun - Stellar - - Class -

L

earn the ba­sics to mak­ing this fam­ily clas­sic from scratch – with an el­der­flower twist.

1kg straw­ber­ries, hulled 2½ cups (550g) white sugar

STEP 1 Place half of the straw­ber­ries and 1½ cups (330g) of the sugar in a medium bowl. STEP 2 Use a fork or potato masher to crush the straw­ber­ries. Set aside for 20 min­utes. STEP 3 Place the crushed straw­ber­ries, re­main­ing straw­ber­ries, re­main­ing sugar, cor­dial and lemon juice in a large saucepan. Stir to com­bine, place over medium heat and bring to a sim­mer. Cook for 1 hour, stir­ring oc­ca­sion­ally, skim­ming off any foam from the sur­face, un­til the mix­ture reaches 98°C on a sugar ther­mome­ter (see tips). STEP 4 Care­fully pour the hot straw­berry and el­der­flower jam into ster­ilised jars. Serve with crum­pets or scones. Makes 850ml.

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