Strawberry & Prosecco Jam
Jar up the taste of summer berries with this wham bam, thank you strawberry jam. It’s easy to make and even has a touch of Italian charm thanks to a dash of Prosecco.
850g golden caster sugar
2 lemons, juice
(will make approx. 5 x 340g jars)
Put a saucer into the freezer to chill. Sterilise your jars by washing them in hot, soapy water and then drying them off in an oven set to 100°C/Gas ¼ or washing them in a dishwasher.
Hull the strawberries and set aside a handful of the smallest ones. Put the rest of the strawberries in a wide, heavy-based pan (a cast iron casserole dish or preserving pan is a good option). Use a masher or fork to mash the strawberries together.
Add the sugar, lemon juice and prosecco to the pan. Add the whole strawberries.
Gently heat the pan to melt the sugar. Turn the heat up and bring it to the boil. Boil for 20–40 mins till the jam is set. Check after 20 mins by taking the saucer out of the freezer and putting 1 tsp of jam on it. Leave it to cool for 1 min, then push it with your finger. If it wrinkles a little, the jam is ready (strawberry jam will set quite softly, so it won’t be very thick or solid). Keep boiling the jam and testing every few mins till you get the little wrinkle.
Take the jam off the heat. Let it cool for 5–10 mins. Skim off any pink scum.
Ladle the jam into the sterilised jars. Seal. The jam will keep well in the jar for up to a year. Once opened, store in the fridge and eat within 1 month.
Taken from our cookbook:
How to Eat Brilliantly Everyday
(Ebury Press, £18.99)
Photography by Gary Congress
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