Ingredients
Method
- Prepping the strawberries: Wash the berries, patted dry and slice off the tops with a paring knife. After tasting a few (this goes without saying), you'll be left with roughly 750 grams of prepped fruit.
- Finely chop the strawberries-you'll get roughly 2 1/2 cups of chopped fruit.
- In a heavy bottomed steel or anodised pan, put all the ingredients together, on a medium flame, bring this to a simmer.
- The butter prevents the mixture from foaming and splattering too much or spluttering at all.
- Simmer for 20-25 minutes, until the mixture is thick and translucent. Keep stirring off and on. Don't worry if it's still a bit flowy and it will thicken further on cooling. So, switch off before the jam turns too thick.
- Remove pan from heat and cool thoroughly.
- Meanwhile place two empty clean and dry glass jam jars bottles without their lids in the microwave for one minute. This is to quick sterilise the bottles.
- Once cooled to room temperature, spoon the jams into the two jars. I'd say I got roughly two jars of 300-350 grams each. Close them tight and keep in fridge. Use within a month.
Notes
Try these jam-filled muffins for your kids at home. And enjoy the extra hugs :D
www.saffrontrail.com
Easy Jam Filled Muffins - A perfect kiddie treat
www.saffrontrail.com