Pump Up The Jam

One of my favorite things to make during the spring/summer season is fresh preserves or jam. I usually make blueberry ones but today I decided to mix it with strawberries. I love spreading this stuff on toasted bread that I pick up from my local bakery, whilst enjoying it with a scorching cup of PG tips tea. This preserve is great on other things besides bread as well, I eat it with brie, croissants, crepes, or pancakes. You can also use it when baking pastries like a good danish. Or if you’re a undercover pig like me, you can eat it on its own and deal with the guilt in private, because this is so good you’re going to feel some remorse about not making more of it.

 

Here’s the recipe:

  • 1 box strawberries
  • 1 box blueberries
  • 1 lemon
  • 1 tablespoon cornflour/cornstarch
  • 2 tablespoons water
  • 1/4 cup/50g sugar

Wash your berries and dice your strawberries so they’re roughly the same size as the blueberries. Throw the berries into a pot along with the water, sugar, juice of half a lemon and grate the zest of a whole lemon into the pot. Let it all come to a boil on medium heat for about 10 minutes, stirring occasionally in-between. In a separate cup, mix the cornflour with equal parts water so its a syrupy consistency. Once everything looks like it could actually be jam, add your liquid cornflour mixture into the pot and stir for a minute or so. This will help thicken it even more. Let it simmer for a few minutes, scraping the sides and bottom of the pot with a wooden spoon or spatula so nothing sticks to it. It should all be finished at this point and look like the real deal.

I think if you’ve made it this far, it’s safe to say that you’ve earned this delicious treat and a pat on the back. Bon appétit!

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