What do you do when you have a punnet or two of strawberries in the fridge that are on the verge of becoming overripe? – Make jam of course! I’m pretty sure you can do many other things with them, but today, I made jam.
I’ve actually had the strawberries in the fridge for almost 2 weeks before I decided to do something of them. I got them from my friend Pam; she was leaving to go back to Singapore that day. I wasn’t going to eat them only because I’m a bit sceptical of any fruit lasting beyond a week. The strawberries were actually still quite firm. They were very dark red in colour and the outside looked like it was starting to dry up. They were nonetheless still quite juicy when I cut them open.
PREP TIME 5 MINS | COOKING TIME 20 MINS | SERVES 2 JARS
- 2 x 125g punnets of strawberries, hulled and halved
- 2/3 cups caster sugar
- 1/2 tsp vanilla extract
- Zest and juice of one lemon
- Combine all the ingredients in a medium-sized saucepan and cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until thickened.
- Pour carefully into sterilised canning jars and either seal or keep refrigerated (see below on sterilising jars).
Jars should be made from glass with a metal lid that has a rubber seal. To sterilise the jars and lids, wash with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 80C oven for 25 minutes, or boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Remember as a rule:
Hot preserves go into hot jars and cold preserves go into cold jars.
– Ally xx