I came up with this after trying a few recipes for strawberry jam that were just too sweet for us. My recipe uses a small amount of sugar, as far as jam recipes go and has been very popular amongst my Facebook group members.
Makes 3-4 jars
1 apple, quartered and cored *see note under recipe
1kg strawberries, hulled (hulled weight)
300g coconut sugar or rapadura
1 vanilla bean, quartered, or 1 heaped tsp vanilla powder
1. Place apple in mixer bowl. Blitz for 4 seconds/speed 6/MC on.
2. Add strawberries and sugar. Roughly chop for a few seconds/speed 4/MC on.
3. Add vanilla and cook for 45 minutes/steaming temperature/(or 115 for TM5 users)/speed 2/MC off, with the basket on top of the lid to prevent splatter. I have never made a batch of this jam that hasn’t been ready after 45 minutes. If you want to be sure the texture is to your liking, place a saucer into the freezer before you start cooking. When the 45 minutes is up, spoon a small amount of jam onto your cold saucer. It will set almost immediately to the consistency the jam will be at when it cools. If you want it thicker, cook for an additional 5-10 minutes.
4. Pour jam into sterilised jars and put the lids on immediately. Leave to cool completely, up the correct way – do not turn them upside down. Store in the pantry until opening, then in the fridge after opening.
– The apple is in this recipe as the pectin it contains will set the jam – leave the skin on. Green apples contain more pectin than red apples, but both types contain enough pectin to do the job, so use whichever you have on hand.
– For the longest shelf life, water bathe your filled jars of jam. To do this, place them into a large stock pot, cover with water and bring to the boil. Boil for 15-20 minutes. Leave in the pot until the water cools, or remove them very carefully and leave to cool on your kitchen bench. Preserves will last like this for a very long time. If you choose to not water bathe them, they will be fine to keep sealed in the pantry for at least 9 months.