Jam made with strawberries is unlikely to set firmly since strawberries are low in both pectin and acid. But this fresh-tasting, softly set jam – as long as it doesn’t run right off your toast – is a summer delight. Try it with yoghurt, too.
500g strawberries, halved
2 cups sugar
1 tsp tartaric acid
1 tsp butter
1. Put the strawberries into a bowl with the sugar, cover and leave overnight. The sugar will draw the juice from the strawberries and you will not need to add any water to the jam.
Try adding 250g frozen raspberries or boysenberries to the strawberries and use 3 cups of sugar. The jams will have a darker colour and more complex flavours, with strawberry still predominant.