A beautiful summer jam, perfect to make when strawberries are in season in June or July, which has the added twist of a hint of rose.
- 500 g fresh strawberries
- 500 g jam sugar (caster sugar with added pectin)
- Juice of 1 lemon
- 4 Rose Geranium leaves (or a teaspoon of rosewater)
- Wash the strawberries and hull them (remove the green leafy bit).
- Put the strawberries into your pan together with the lemon juice and the Rose Geranium leaves. If you do not have access to a Rose Geranium plant, you can add a teaspoon of rosewater if you want your jam to have a floral accent. Otherwise you can make it without either – it will still taste really good!
- Heat for around 5 minutes until the strawberries have become soft and released their juice.
- Add the jam sugar and bring to the boil. Then allow to continue boiling for 10 minutes until the setting point is reached. (You can judge the setting point by putting a saucer in your freezer before making the jam. Spoon some of the jam onto the cold saucer and leave to cool. If the surface of the jam crinkles when you push it with your finger, it is ready. If not, continue boiling and try again after a few more minutes).
- Remove from the heat and then pour into a sterilised jam jar.
You can sterilise your jam jar by washing it in soapy water and then putting it in an oven at 120 C for 15 minutes.
Keywords: strawberry jam, strawberry and rose jam, rose geranium jam