No-cook strawberry jam
Item 1 of 1
This simple strawberry jam recipe from Adam Bennett is set in the fridge, and hence makes a particularly good recipe for kids to help with. The use of liquid pectin gives the effect of a deliciously rich strawberry jam, without having to work with boiling fruit and sugar.
First published in 2015
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Ingredients
Metric
Imperial
- 250g of strawberries, washed, hulled and quartered
- 300g of caster sugar
- lemon juice to taste
- 40ml of liquid pectin
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Method
1
Crush the strawberries in a bowl, then mix in the sugar and lemon juice. Set aside for 30 - 40 minutes, stirring every 5 minutes
- 250g of strawberries, washed, hulled and quartered
- 300g of caster sugar
- lemon juice to taste
2
Stir in the liquid pectin for 3-5 minutes, then pour the strawberry jam into a tub and set overnight in the fridge. Serve with scones, toast or as you prefer
- 40ml of liquid pectin
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