Strawberry & Vanilla Jam

Ingredients

Serves: 3 x 250ml jars

Time: 30-45 mins in total

·       1.2kg of strawberries hulled (can also use frozen)

·       800g of raspberries (can also use frozen)

·       30g of vanilla paste

·       2kg of jam sugar

·       Juice of 1 lemon

Instructions

1.     Put the strawberries, raspberries and sugar in a large saucepan over a med/high heat. Bring to the boil and then add the lemon juice.

2.     Bring to a rapid boil until it reaches setting point. Be sure to stir and scrape the bottom of the pan every now and again to stop the jam from burning. Add in the vanilla, stir and pour the jam into sterilized jars and seal (the steam from the hot jam seals the jars).

IMPORTANT TIPS FOR JAM MAKING:

1.    To sterilize your jam jars, put them in a 150°C/130°C (fan)/2 oven with their lids off and placed next to them on a baking tray. Heat them through for 15/20 minutes and they are ready to go.

2.     To test the jam has reached setting point, use a cold plate (put in the fridge 30 mins before you start making the jam). Place a small amount of jam on the plate when the jam has thickened. Put it back in the fridge for 5 minutes. If the jam wrinkles when you make a slight indent in it, you know it’s ready.

3. If you’re making numerous jars of strawberry jam, bulk out with raspberries to save on money. They also give a more subtle sweetness which goes well with the tartness which sometimes comes with strawberry jam.