Summer weekends are for spending time in the sunshine with friends. Picnics, tea parties, lazy luncheons and brunches are quickly filling up our new year calendars, and we know just the thing for the table centrepiece: homemade strawberry jam – perfect for scones, toast or sponge cake treats.
But how do we make it, and make it perfect, every time? We called on our NEFF chef Fransje Garland-Frost for her perfect strawberry jam recipe – surprisingly easy to make and sure to sweeten up your summer. It’s best made at the peak of the strawberry season when strawberries are ripe and fragrant. Remember, this recipe doesn’t use pectin or jam sugar so it maybe a little bit runnier than the store bought jam, but keeping the open jar in the refrigerator will help to give a thicker texture