Strawberry jam

The best – of course – is homemade. Strawberry jam is best prepared when strawberries are at their cheapest or nearing the end of the season, when they’re at their most aromatic. This traditional recipe doesn’t use any gelling agents. Instead, the jam is slowly cooked over several days (for example, about an hour each day), allowing the water to evaporate and the flavour to intensify. Strawberries naturally darken during cooking, even with the addition of lemon juice, this is completely normal.

Makes about 1½ jars.

Ingredients for strawberry jam:

• 1 kg strawberries
• 300 g sugar
• 1 – 2 teaspoons vanilla paste or seeds from 1 vanilla pod
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1–2 teaspoons butter (optional, to reduce foaming)

Hull and wash the strawberries. Place them in a heavy-bottomed saucepan with all the remaining ingredients. Bring to the boil, stirring constantly. Then reduce the heat and simmer gently, uncovered, for a few hours until the fruit breaks down and the liquid evaporates enough to reach a thick consistency. For best results, spread the cooking over 2 – 3 days (e.g. about 1 hour per day).

How to check if the jam is ready? Place a plate in the freezer. Spoon some hot jam onto it – if it sets and wrinkles when touched, it’s ready.

Jar preparation:

Sterilise the jars (with boiling water or in an oven at 100°C). Pour in the hot jam, seal tightly, and set aside.

Pasteurisation (optional):

Line a large pot with kitchen towels. Place the jars inside and pour in hot water to about 3/4 of their height (the water temperature should match the jars to avoid cracking). Bring to the boil, then simmer covered for about 20 minutes. Remove and leave to cool completely. Some people also turn the jars upside down and wrap them in blankets overnight.

Enjoy!