Jam is perfect with scones (more on those later). Jam is perfect on toast. Jam is also perfect in the middle of a cake (more on that later too).

But it’s even more perfect when you make it yourself.

Making jam is not as difficult as you might think, not only that, but it’s relatively cheap and tastes infinitely better than when picked up at the local supermarket.

Utensils & Equipment

A preserving pan is ideal here but not essential.

If you don’t have one, any heavy bottomed pan will do.

Avoid aluminium because the acid in the fruit may react with it and give a slightly metallic taste.

You can buy new jars to pot your jam or re-use old ones, but either way make sure your jars are sterilised by boiling for a few minutes.

You will also need wax discs to seal the top of the jar.

Ingredients

Slightly under-ripe fruits have a higher acid content, which is better for preserving.

Use jam sugar rather than adding pectin.

Almost any fruits can be made into jam but strawberry is a perennial favourite.

• 450g jam sugar
• 450g granulated sugar
• 150ml freshly squeezed lemon juice (about 5 lemons)M
• 950g fresh strawberries, washed and hulled

Method

Add 225g of the fruit and 225g of the granulated sugar to your pan and mash together into a pulp.

Simmer for 5-6 minutes on a gentle heat to make a syrupy liquid.

Add the remaining ingredients to the pan and mix well.

Turn the heat up and boil the mixture for 12 minutes, stirring continuously.

To check the jam is ready to set, pour a drop onto a chilled spoon.

Leave for a minute and then use your finger to poke it if the jam is set or has formed a skin which crinkles slightly, it is ready.

If it’s still runny, boil for a little longer.

Pour into four jam jars and top each with a wax disc, moistened on top.

Fasten the lid tightly and store in a cool, dark spot.

There you go, once your jam is nicely cooled down and set, you’ll be able to spread until your hearts content.

Give that a try and let us know how you get on via sending a Tweet to CS Catering Equipment on Twitter via @Catering_Equip!