• Laura Masia

Oh hot damn, this is my jam!

Strawberry & Mint Jam Recipe

I don’t know if you’ve heard the news, but strawberries are ridiculously cheap this season. I’m talking 80c for a punnet of sweet lil red buddies, making them as cheap as standard apples and oranges. As a student (aka. cheap-skate), I cannot resist a bargain. I turn into some kind of crazy produce hoarder and end up grabbing way more than I can eat in a week.

I came across a bit of an issue after the twelve punnets of strawberries I bought started to get a lil bit too squishy for my morning muesli. In an attempt to get my moneys worth, I decided to put on my apron and channel that little old lady who always seems to be selling jam and lemon curd at school fetes.

Ingredients 4 punnets of strawberries 1kg sugar 1 packet of jam setter with pectin 1 lemon, juiced 2 tablespoons water 1 bunch of mint Utensils 5 jars 1 small plate cooking string


1. Find about five leftover jars, wash and sterilise them in boiling water. Put them aside to dry. 2. Put your plate in the freezer. You will be using this to test if your jam is ready. 3. Wash and chop the ends of your strawberries. I like lumpy jam, so I left my strawberries whole, but if you’d prefer it smoother cut them into halves or quarters. 4. Put the cut up strawberries in a large saucepan, add your sugar and lemon juice. 5. Turn on the heat and let simmer. 6. While your jam is starting to simmer, wash the mint. Then, using your cooking string bind the mint tightly. Imagine you’re binding a bunch of sage that you’ll burn to get rid of that thing haunting your grandma’s house. Add your mint to the simmering pot. 7. Let it simmer for about 10-20 minutes or until the strawberries are super soft 8. Add in your jam setter and bring to the boil 9. Let this cook for about 30-40 minutes. 10. Put on your favourite song so you can make as many puns as possible to anyone who crosses your path. eg. ‘oh shiiiiit this is my jam, Eric’. 11. As you notice the jam thickening, test it by dropping a teaspoon of jam onto the ice-cold plate. Wait 45 seconds, if it doesn't drip and it wrinkles when you put your finger through it, the jam is ready. 12. Pour it into your sterilised jars, whack on the lid and let it cool. Notes * If you want next level jam, make some labels and give your jam a lil fabric hat. * You can totally ditch the mint * My jam of the moment was Low by Flo Rida and Back Pocket by Vulfpeck. Don’t ask me why.

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