7 February 2018
Sticky strawberry jam - an easy and reliable recipe for safari

Afternoon tea on an African safari: what could be better than the most delicious homemade, gooey strawberry jam served with fresh, hot scones?

Here is our famous, foolproof jam recipe! Homemade preserves are condiments that seem to intimidate many home cooks, so we thought we would share our most basic jam recipe on this blog. Hopefully it can teach any fearful preserve experimenters out there just how easy it can actually be. This strawberry jam recipe maybe be super simple, but it is one of Chef Ryan’s favourites. Once you have perfected this sweet preserve you can make any exciting additions or changes. Enjoy!

Tanda Tula’s delicious strawberry jam

Ingredients:

  • 6 punnets Strawberries
  • White Sugar
  • Juice of 2 Lemons

Method:

1. Cut the tops off of the strawberries and place in bowl.

2. Weigh the strawberries and then place in a pot.

3. Add the same weight amount of white sugar to the strawberries (the ratio is 1:1 of fruit to sugar)

4. Add the lemon juice to the strawberries and bring to a slow boil.

5. Once the mixture starts to boil, reduce to heat and simmer for about 1 hour. Stir occasionally to prevent the mixture from sticking to the bottom of the pot and burning.

6. Place a small plate in the fridge to get cold.

7. After an hour of simmering, place a small drop of jam on the plate and let it cool.

8. Run the back of a spoon through the drop. If the jam stays apart then it is ready. If the mixture runs back together then carry on simmering. Continue testing every 15 minutes until the right consistency has been reached.

9. Once the jam has reached its correct consistency, remove from the heat and blend with a hand blender until smooth.

10. Pack into sterilized glass bottles, filling the bottle right to the top and then sealing tightly with the lid.

11. To sterilize bottles, boil in water for 1 minute. (bottle and lid)

12. Once closed, leave the bottles on the pantry shelf and let them cool by themselves.

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