Strawberry Lemonade

Strawberry Lemonade

Today, I’m sharing a recipe for strawberry lemonade with you. When I first head about this stuff, it sounded magical and whimsical. I knew right away, it was something I had to try. I’m glad I made it too, because it’s fucking amazing and I’ll definitely be making it again.  Continue reading →

Homemade Strawberry Jam

homemade strawberry jam

Something has happened to me since moving to Auckland. I don’t know what it is; but, I have been recycling more, turning vegetable scraps into stock and making my own preserves.

I meal plan, and we spent our weekends driving around doing the grocery shopping. I’ve also started growing vegetables and herbs on our balcony.

For today’s post, I wanted to share the recipe  for some strawberry jam I made the other day. I always thought jam was hard to make, but it turns out it’s super easy (it’s also fucking delicious).

If you try this recipe, let me know how it goes. It would also love to know if you make jam/marmalade and what your favourite fruits to use are (I’m thinking of trying apricots next).

homemade strawberry jam
Homemade Strawberry Jam
Print Recipe
Servings Prep Time
1 15 oz jar* 5 minutes
Cook Time
45 minutes
Servings Prep Time
1 15 oz jar* 5 minutes
Cook Time
45 minutes
homemade strawberry jam
Homemade Strawberry Jam
Print Recipe
Servings Prep Time
1 15 oz jar* 5 minutes
Cook Time
45 minutes
Servings Prep Time
1 15 oz jar* 5 minutes
Cook Time
45 minutes
Ingredients
Servings: 15 oz jar*
Instructions
  1. Add strawberries and sugar to a large saucepan and bring to a medium heat. Stir constantly until the sugar has dissolved (at this point you can mash the fruit with a potato masher or a spoon).
  2. Once the sugar has fully dissolved, increase the heat to a medium high temperature and bring to the boil. Boil for about 5 - 10 minutes, until the jam has reached 105˚C on a preserving thermometer***
  3. Once ready, pour the hot jam into sterilised jars using a metal funnel, and seal with sterilised lids (we sterilise ours by placing them into the oven and heating them up in the oven beforehand****)
Recipe Notes

* About 445 ml
** If using frozen strawberries, make sure to defrost them before use. Learn from my mistakes!
*** If you don't have a thermometer, to see if the jam is ready, while it is still on the boil, use a teaspoon to place a bit onto a small plate. Leave it for about 30 seconds, then push the jam with your finger. If it doesn’t flood to fill the gap it's ready. If not, keep it on the boil and repeat this step after every minute or so, until it has set.
**** Pouring hot jams into cold jars will cause the jars to crack/smash, if you want to pour the jam into cool jars, bring the jars and the jam down to room temperature.

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