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.
2. The next day put the strawberries and sugar into the jam pan and stir until the sugar has dissolved. Bring to a fast rolling boil and boil for 5 minutes, then add the tartaric acid and boil for another 5 minutes.
3. Remove from the heat and test the jam for a set. When the jam reaches setting point stir in the butter to remove any froth.
4. Pour the jam into sterilised jars and cover tightly.
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.