450g strawberries 

1 cooking apple 

500g preserving sugar 



Remove the storks from the top of the strawberries and cut them in half before placing them in a large non-stick saucepan. 

Cut, core and dice the apple into small pieces and add to the strawberries. 

Pour the sugar into the pan and turn onto a low heat. 

Continue to heat the jam until the central temperature hits 105c. 

Using a ladle, skim off the foam from the top before leaving to cool for 10 -15 minutes. 

Using a potato masher squash the strawberries to make a smooth jam. 

Carefully transfer the jam into a preserving jar and keep in the fridge for up to 4 weeks. 

Products Used:

Colourworks Brights Green Silicone-Headed Masher

Colourworks Brights Green Silicone-Headed Soup Ladle

Taylor Pro Stainless Steel Jam Thermometer

Chef'n StemGem™ Strawberry Huller

MasterClass Cast Aluminium Shallow 4 Litre Casserole Dish

Taylor Pro Waterproof Digital Dual 14Kg Scale