Strawberry & Mint Jam Recipe
by The Undercover Food Critic
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Ingredients750 g of pectin sugar
1 kg of strawberries 1 juiced lemon Handful of fresh mint Tools4 x 280ml jam jars
MethodStep 1:
First, wash the strawberries and throw them into a cold saucepan while mixing in the sugar and the lemon juice. Ignite those flames and bring to a boil. Once boiling, reduce to a simmer and add the firmly chopped mint to the mixture, cook for another 45 minutes. Timing is not always on point so please test you jam! To check if the jam is ready, cool a plate and put a good spoonful of the jam onto it. If you hold the plate vertically, the jam should trickle down very slowly. You want a tortoise running down the plate, not a hare. |
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Step 2:
Once ready, sterilise your jars for 10 minutes at 160 degrees in the oven. At the same time, the lids can be placed in boiling water for 2 minutes. After all the sterilisation is complete, ladle the sugary delight into the jars and tighten the lid on relatively quickly to keep the bacteria out. Both the jars and the lids will be very hot, so make sure you use a cloth when holing them.
Step 3:
Now it’s time to seal them. There are many methods for this. I submerge the jars in cold water and bring it to boil for 10 minutes. Remove from the water, and they should be set in 24 hours, ready to be enjoyed.
Once ready, sterilise your jars for 10 minutes at 160 degrees in the oven. At the same time, the lids can be placed in boiling water for 2 minutes. After all the sterilisation is complete, ladle the sugary delight into the jars and tighten the lid on relatively quickly to keep the bacteria out. Both the jars and the lids will be very hot, so make sure you use a cloth when holing them.
Step 3:
Now it’s time to seal them. There are many methods for this. I submerge the jars in cold water and bring it to boil for 10 minutes. Remove from the water, and they should be set in 24 hours, ready to be enjoyed.
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