Strawberry rose jam
It’s nice to send your guests away with a little memento of the day, so why not make up little jars of chutney or jam for them to take home. Here’s my favourite recipe for strawberry rose jam:
- Mash up the strawberries a little, not too much, just so there is a good mix of pulp and lumps of fruit. Stir in the remaining ingredients and heat on the stove gently until the sugar is dissolved.
- Turn up the heat so the mixture bubbles and keep it on the boil for 10-15 minutes until it thickens. To test if it is ready, take a teaspoonful and drop it onto a plate. It should form a wrinkly skin, and when you pull your finger through the middle of the blob, it should leave a channel in the liquid, not fill up again. While still hot, pour into your sterilised jar, and seal.