No-cook strawberry jam

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
discover more:

Ingredients

Metric

Imperial

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
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
First published in 2015
DISCOVER MORE:

As chef director of The Cross at Kenilworth, and with years working at Michelin-starred restaurants under his belt, Adam Bennett is receiving the accolades and respect his prodigious talent deserves.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more