Our 100th blog post is: How to make Strawberry Jam

We’re jamming, we’re jamming, we’re jamming…
Yup, we’re jamming again. This time we got 6 punnets of strawberries for a bargain five euro. In Japan you wouldn’t get a single punnet for that price, so we stood next to the market stall figuring out if making strawberry jam would be easy and then we dove in quickly.
You will need:
1kg strawberries
500g pectin sugar
2 limes
Looking back and taking into consideration the fruits were bought at a market, we should have started preparing the jam the second we got home. But it was the weekend and we had so many plans… so when I looked in the bags this morning they weren’t all doing so well. Anyhoo, I salvaged what I could and cut them up into small pieces and put them in a big pot.

Pour over the sugar (you can put in a dash of vanilla sugar if you want to flavour it that way) and then squeeze in the limes. Put the heat on high and cover your human flesh. Last time we made jam I got spat at by the mixture and the hot lava burned my skin. So I will say this once more, cover your skin! I had a long shirt on, an apron and oven gloves.
Then mix like crazy. Your arm will start to hurt, but when the mixtures is bubbling you want to mix it constantly. Follow the instructions on your pectin sugar packet, but normally you stir continuously once it has started to bubble for three minutes and then leave it to cool for ten minutes. Pour it into the jars (I put all the mixture into a jug and then poured it into jars so I didn’t lose any to messy drips). A good tip here is to put the jars upside down for ten minutes, as this will stop all the fruit falling to the bottom of the jar.

Then put your tasty little jars the right side up, let them cool down and keep them in the fridge. Once opened it lasts for a week, so enjoy with scones as soon as possible!
I love that after all of this my fingers still smell of limes. And we have tons of little bottles of nomminess in the fridge. Are you jamming?