Easy, no pectin strawberry jam to be enjoyed on warm, buttered toast or dolloped onto scones with lashings of whipped cream? Yes please!
Yep, me again on that preserves/pickle train. You guys, I think if my kids stand still long enough they might end up in a jar. I’m so obsessed with preserving, I really can’t get enough. And this strawberry jam is just another one of those recipes. In our house, jam is a pretty big deal. My kids have peanut butter and jam sandwiches regularly, Abi and I love it with cheese on toast (to the boys’ disgust) and I dollop it generously on scones with whipped cream whenever we decide to have an impromptu tea party. And there’s nothing that beats a jar of home-made jam, let me tell you.
It’s also one of those things that make you feel like a cooking boss when you make it. Along with baking your own bread, making your own jam is just SO domestic and SO awesome, I brag about it to anyone that will listen. It’s something our grannies and moms used to do but we don’t and that has to change. Luckily for us, brands like Ball® jars are bringing the sexy back when it comes to preserving (love a little JT, I do.) I’m working with them on their #PreservingTastes campaign and honestly, I’m having the best time. They’ve sent me a lovely hamper filled with all their beautiful jars as well as their starter kit which includes everything you need to start preserving.
If you would love to stand a chance of winning one of their Preserving starter kits, leave a comment below telling me what recipe you will make using the preserving kit. Remember to tag me so I can track the entries. Facebook: Simply Delicious Twitter: @SimplyDelishSA.
Entries will close on Friday 22 July and the winner will be notified via e-mail. Giveaway open to residents of South Africa only. To find out more about Ball® jars, visit their Facebook page.
This post is sponsored by Ball® jars. All images, words and opinions are my own.
- 4 cups chopped strawberries
- 2 cups sugar
- ¼ cup freshly squeezed lemon juice
- 1 vanilla pod
- First, prepare your preserving pot. Wash jars, lids and bands in hot, soapy water. Heat jars in simmering water. Set lids and bands aside.
- Combine the crushed strawberries, lemon juice, vanilla and sugar in a large saucepan. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently, until mixture thickens and gels (approximately 15 minutes). To test if the jam is ready, spoon a little onto a small plate and wait 30 seconds. Drag your finger through the jam and if the remaining jam doesn't "bleed" back, the jam is ready. Remove the jam from the heat and skim off any foam that may have risen to the top.
- Ladle the hot jam into hot jars, one at a time, leaving ¼ inch (0.5cm) headspace. Wipe the rim of the jar and center on the lids. Apply the bands and adjust to fingertip tight.
- Process the filled jars in boiling water for 10 minutes. Remove pot lid. Wait 5 minutes, then carefully remove jars, cool and store up to 1 year in the pantry.