Jam is the easiest recipe to put together and you really can play around with any flavours that you like! I love a classic sweet strawberry jam, but I also like really tart preserves, like lemon or lime curd. This recipe combines the sweetness of strawberries with the tartness of kiwis, and the results are amazing! I really hope you love this recipe as much as I do!
Ingredients (Makes 1 medium jar)
- 250g of strawberries
- 2 kiwis
- 4 tablespoons of maple syrup
Start by cutting the stems off the strawberries, and then cutting them into small pieces. Next peel the kiwis, and cut into quarters so that you can then slice off the white center. The center of a kiwi can be a bit tough, and doesn’t go very well in a jam. Now you can either use a potato masher to puree the fruits, or you can puree them in a blender. Place your fruit and the maple syrup into a large saucepan and bring to the boil. Once boiling, simmer for 15-20 minutes, or until most of the liquid has evaporated. Stir occasionally to prevent any jam sticking to the bottom of the pan. Keep an eye on the jam after 15 minutes, as it can burn very quickly.
Have your sterilised jar ready, and once the jam has finished cooking, poor straight into the jar. Leave the jar to cool for a few hours before storing in the fridge. This should keep for about 3 months.