STRAWBERRY & GINGER JAM

Tips for Making Homemade Jam

  1. Choose the Right Fruit
    Fresh, ripe fruit is key for delicious jam. Look for fruits that are in season for the best flavour. Strawberries, apricots, and plums are fantastic choices!

  2. Prep Your Ingredients
    Wash your fruit thoroughly and remove stems, pits, or any blemishes. Chop or mash them depending on your desired jam texture.

  3. Use Equal Parts Sugar
    A common rule of thumb is to use an equal amount of sugar to fruit by weight. This ensures the jam sets properly and balances the sweetness of the fruit.

  4. Add Acid for Balance
    Adding a splash of lemon juice not only enhances the flavour but also helps with the gelling process. It’s a secret ingredient that’s worth including!

  5. Don’t Skip the Pectin
    Depending on the type of fruit, you may need to use pectin to help your jam set. Check the fruit's natural pectin levels and adjust accordingly.

  6. Cook it Right
    In a large pot, combine fruit, sugar, and lemon juice and cook over medium heat. Stir constantly to prevent burning, and bring to a rolling boil until the mixture reaches the gel stage.

  7. Test for Doneness
    To test if your jam is ready, drop a spoonful onto a cold plate and tilt it. If it holds its shape, you’re good to go! If not, keep cooking.

  8. Sterilise Jars
    Before pouring your jam, sterilise your jars and lids in boiling water or the dishwasher. This keeps your jam fresh longer and prevents spoilage.

  9. Leave Headspace
    When filling your jars, leave about 1 cm of headspace at the top. This allows for expansion and helps create a tight seal.

  10. Store Properly
    Once sealed, allow the jars to cool to room temperature. Store your homemade jam in a cool, dark place. Once opened, keep it in the fridge and enjoy within a few weeks.

Go on, unleash your inner jam making wizard and bring that kitchen to life! Your toast and scones will thank you! 🍓

STRAWBERRY & GINGER JAM

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STRAWBERRY & GINGER JAM 〰️

Time: 60 minutes

500gm frozen strawberries

500gm jam setting sugar*

1 lemon, zest and juice

1 orange, zest and juice

40gm fresh ginger, minced or finely diced

*there is a CSR one available from major supermarkets.

Start by prepping jars. The easiest way to do this is putting it through on a super hot cycle in the washing machine, or fill the jar up with boiling water twice over and then air dry.

In a deep saucepan add in all of the ingredients and mix through using a rubber spatula. Place on medium heat and bring everything up to a simmer, stirring as you go to help the sugar melt. 

Once simmer is reached, use a masher to break down all the strawberries into small chunks and then lower temperature to a gentle simmer and allow to bubble away for 40-50 minutes to reduce and thicken. To test when the jam is ready, place a small plate in the freezer and when you think it’s done, add a small dollop of jam, and press into it with a finger. If the jam wrinkles around the finger, it’s ready. This is called the wrinkle test, feel free to look up to gauge how it works.

Once jam is ready pour into the pepper glass jar and seal with lid. Allow to cool at room temperature before popping into the fridge to use when you like. It will last up to 3 months once opened for the first time.