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- Sterilise your jars by pouring boilling water into them. Set aside until the jam is ready.
- Place the strawberries in a large pot and use a spoon or potato masher to crush them.
- Add the sugar and vanilla. Allow the sugar to dissolve over a medium heat, then bring to a boil and cook for five minutes. You can check if your jam is set by clipping a sugar thermometer to the side of the pot; the jam is set at 105˚C. You can also check for setting point using the 'wrinkle' test. Before cooking the jam, put 3-4 small heatproof plates or saucers in the freezer. To test, carefully spoon a little jam onto one of the cold plates, then push the blob of jam with your finger. If the surface of the jam wrinkles, then it has set; if it is still quite liquid, then put the pan back on the heat and boil for a few minutes longer.
- Once set, allow the jam to sit in the pot for 15 minutes before bottling.
- Pour out the water from the jars and dry with kitchen paper, being careful not to touch the inside of the jars with your hands. Pour the jam into the jars. Top each jar with a circle of wax paper and seal with a lid. Label the jars to keep record of when they were made.
Per ¼ jar (per serving): 259kcals, 0.2g fat (0g saturated), 67.5g carbs (65.8g sugars), 0.4g protein, 1.3g fibre, 0.001g sodium
Top tip: Later in the year, you can use this same recipe to make blackberry jam — just swap the strawberries for 1kg of blackberries!
This recipe is sponsored by Keelings