Quick Strawberry Jam
This Quick Strawberry Jam recipe is for those moments where you need something sweet and sticky. Spread it over a crumpet or perhaps add a dollop of it onto a cream topped scone. How will you eat yours?
Servings: 1 250ml jar
Calories: 1078.82kcal
Equipment
- 250ml jam jar
Instructions
- Roughly chop the strawberries and place into a saucepan.
- Add the sugar and lemon juice then place the saucepan on to a low heat.
- Stir gently as the sugar dissolves.
- Increase the heat and bring to a gentle boil.
- Cook for 5 - 10 minutes stirring occasionally to make sure the sugar doesn't catch.
- To check it is ready, test a drop of the jam on to a cold plate and place in the fridge for 30 seconds.
- Run your finger through the jam. If it is slightly tacky to the touch and the jam doesn't flood back it is ready.
- If it is not yet ready, keep boiling for another 2-3 minutes and then retest.
- Carefully spoon the hot jam into your sterilised jar and seal with the lid immediately.
- Leave to cool - you will notice a popping sound once the jar has formed an air tight seal.
- Store in the fridge until ready to use.
Nutrition
Calories: 1078.82kcal | Carbohydrates: 279.22g | Protein: 2.87g | Fat: 1.07g | Saturated Fat: 0.08g | Polyunsaturated Fat: 0.49g | Monounsaturated Fat: 0.12g | Sodium: 7.16mg | Potassium: 536.54mg | Fiber: 8.02g | Sugar: 264.43g | Vitamin A: 53.76IU | Vitamin C: 204.24mg | Calcium: 70.58mg | Iron: 1.8mg