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Create a jewel-like jar of vibrant strawberry jam using plump, fresh strawberries, a few squeezes of tart lemon juice and some strips of green apple peel. It won’t last long – particularly if scones or crumpets are on the menu
To sterilise jam jar – wash jar in hot soapy water or in a dishwasher. Rinse well. Place on a baking tray and into a preheated oven at 120°C for 20 minutes, or until completely dry. Keep warm in the oven until ready to use. When making jam use the freshest berries possible. The fresher the berry the higher the pectin level, which helps the jam to set.
Place the strawberries, lemon juice and apple peel in a medium heavy-based saucepan over low-medium heat. Simmer for 5–10 minutes, until strawberries have softened and juice is released. Add the honey and stir to combine. Increase the heat to medium and boil, stirring occasionally towards the end to prevent sticking and burning, for 30–35 minutes, until jam reaches setting point. **To test for setting point, place 1 teaspoon of jam onto a small chilled plate. Place in the freezer for 30 seconds, or until cool. Jam is ready if it has formed a skin that wrinkles slightly when gently pushed. If the jam is still too runny return to the heat and simmers for a few more minutes before retesting.
Transfer hot jam into a warm sterilised glass jam jar**, filling right to the top. Cover with a lid and invert to make a seal. Leave to cool. Store in the refrigerator for up to 1 month
2 punnets (500g) Driscoll's strawberries, hulled
2 tablespoons freshly squeezed lemon juice
4 strips green apple peel
1 cup (250ml) light flavoured honey