Monday, 16 May 2011

Strawbery Jam

I love strawberry jam. Actually I love jam in general, but there is something particularly yummy about strawberry jam – sweet, fresh, slightly sticky… need I say more. There are lots of exciting variations that can be made, but some times, the plain and simple straightforward option is the best. I use honey instead of processed sugar, and agar flakes to make the jam set.

Makes 2 small jars
400g strawberries
2 teaspoons honey
1 tablespoon agar flakes

Hull the strawberries and chop them into bite sized pieces. Place them in a wide pan, and slowly bring them to the boil. Using a wide pan ensures a wider distribution of heat, and so makes the process of boiling the jam quicker. This makes for a fresher-tasting jam.

Add the honey and agar flakes, stir until the agar flakes are dissolved, and boil for 3 to 5 minutes. When the jam is almost ready, use a potato masher or fork to mash some of the berries, but leave some berries whole, for a more interesting textured jam.

Add the jam to warm sterilised jars

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