Strawberry and lime jam
( MAKES 3 cups )
Photo by Babiche Martens
I love to add a little lime zest to strawberry jam. Subtle and fresh, it's a favourite on freshly baked scones. Here, I have spooned it over thin crepes with a little creme fraiche, but it's just as delicious on toast and bagels. Or what about a Swiss roll?
Homemade jam also makes a lovely gift. If you can't find jam-setting sugar, normal sugar is fine - your jam will just need to cook a little longer. Always test a little on a saucer to ensure you get that perfect consistency.
- Place the strawberries, sugar and lime zest in a heavy saucepan. Slowly bring to a simmer, stirring continuously over a medium heat until the sugar has dissolved. Then bring it to a boil. Continue to boil for 8-10 minutes.
- Place a little on a saucer and if it is sticky and starting to set, remove it from the heat. If not, continue to boil for a further few minutes.
- Remove from heat, stir through butter until melted. Pour the jam into sterilised jars and seal.