Ingredients
- 400 gr (3 cups) fresh strawberries, cut in wedges
- 150 gr (1 cup) preserved sugar
- ½ lemon juice
Makes/serves: 4
Prep Time: 10 mins
Cook Time: 60 mins
Method
1. Wash dry and cut the strawberries into quarters.
2. In a large saucepan move the strawberries sugar and the lemon juice with help of schumacher press the strawberries in rough pieces let it cook in low medium flame, at the beginning the strawberries will realise a lot of water and then the liquid will froth up, slowly it will reduce until the jam will become thick and dense.
3. While the strawberries are cooking, put a plate in a freezer to test the jam once ready and sterilize the jar in VZUG combi-steam following the instructions.
4. Once the sterilized jars are ready, dry them upside down on a clean cloth.
5. To test whether the jam is ready, freeze a plate and drop a spoonful of the jam on it. Run your finger through it, if the lines remain apart the consistency of the jam is correct and it’s ready to go into the jar.
6. Move the jam into the jar using a ladle leaving 1cm of space between it and the lid, then steam at 100 degrees for 20mins (we used a VZUG combi-steam oven).
7. Let it cool down overnight.
8. The jam will last on your shelf for 6 months, however, once it is opened it must be kept in the fridge.
Recipe presented by Gianni Carrieri using a VZUG Combi-Steam Oven. Shop the VZUG range here.
