Great time to have a jam

Tweed Daily News - - BIG READ -

STRAW­BERRY jam is the ul­ti­mate clas­sic for mak­ing use of ex­cess straw­ber­ries, and Ale­jan­dro Can­cino says you can’t get bet­ter than home­made.

“It’s al­ways great if you do it your­self – it has a dif­fer­ent taste,” he said

He uses 60 per cent fruit to 40 per cent sugar and lets it re­duce down in a saucepan for 30-40 min­utes un­til the berries break down and it reaches a tex­ture you like. To cre­ate jam with more wow fac­tor, he rec­om­mends slic­ing the straw­ber­ries in­stead of dic­ing them.

The jam can then be used for ev­ery­thing from spread­ing on toast to fill­ing dough­nuts, top­ping jam drops or spread­ing over cakes. Or for some­thing com­pletely dif­fer­ent, Matt Golin­ski sug­gests mak­ing a savoury straw­berry chilli jam in­spired by the flavours of Thai­land.

He fries out gin­ger, lemon­grass and chilli in a pan be­fore adding diced straw­ber­ries, palm sugar, fish sauce and lime juice and cook­ing for 10-15 min­utes un­til it has jam con­sis­tency. He said it’s great served with Thai crab cakes or fish dishes.


If you can’t get through all your straw­ber­ries fast enough, the berries are ideal to freeze and then use in smooth­ies later.

Can­cino’s favourite combo is straw­ber­ries and wa­ter­melon blended with ice and mint, but he also loves straw­ber­ries, ba­nana and co­conut wa­ter served over ice cubes.

While for Golin­ski it’s all about mix­ing them with whole milk, yo­ghurt, honey and pro­tein pow­der.


While straw­ber­ries can go a lit­tle mushy and lose their colour if roasted for a long time, a quick cook on a sweet pizza is a great way to cre­ate a dessert with a dif­fer­ence.

Golin­ski rec­om­mends ei­ther buy­ing or mak­ing your own base and then grab­bing two pun­nets of straw­ber­ries and mush­ing them on top be­fore a lit­tle sprin­kle of caster sugar.

“It’s re­ally sim­ple and it’s a good way to use up lots of straw­ber­ries,” he says.

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