1 kg hulled strawberry
750 g jam sugar
1 tbsp lemon juice
1 tsp butter
Spring and summer can mean only one sure thing; it’s time for fresh strawberry jam. Jam makes an excellent spread on breakfast breads like dosas and parathas and pairs well with eggs and bacon. Its strong point is that it is a preserve, and has a long shelf life under the right circumstances. So you can make jam today and still be able to enjoy it months from now or tomorrow, especially when you pack it in your Vaya Tyffyn lunchbox.
Strawberry jam is not only delicious, it is also nutritious, primarily due to strawberries. They possess antioxidants and polyphenols which help improve immune system functionality. They have many other vitamins and minerals too, such as vitamin C, folate, manganese, dietary fiber, magnesium, and folate. Together, they improve eye health by removing free radicals, which can lead to macular degeneration and cataracts.
How to make Strawberry Jam
Strawberries are typically the first fruit to ripen during the spring.