Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Strawberry jam (recipe courtesy of the CWA).

Ingredients

1 kg just ripe strawberries cut into halves, or quarters if large
(or use Australian frozen strawberries)

150gm peeled and cored green apple, grated or finely diced

1 large lemon, juiced and fine zest of half

850gm regular white sugar

Hint: if required, wash strawberries before the stalks are removed or they will absorb water and their taste and texture will be affected

Method

• place strawberries, lemon juice and zest into your preserving pan
• bring to the boil, lower to a good simmer and cook until fruit has cooked through and just starting to break up
• add sugar and without boiling, stir until thoroughly dissolved
• quickly bring mixture to the boil and cook until setting point
  (105C) is reached: approx 20-25 mins
• test from around 15 mins to ensure a good set without overcooking
• remove from heat and allow to stand for 8-10 mins
• remove any scum from the surface at this stage
• bottle into hot sterilised jars and seal immediately
• store for 9 – 12 months in cool, dark spot
• refrigerate once opened and use within around 6 weeks

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