Quick jams are made with soft fruit and they are cooked for ten minutes or less. They are runnier than traditional jams but they taste brighter and fruitier. Keep them in a covered container or Kilner jar in the fridge for up to 2 weeks.
450g strawberries, hulled and sliced in half if small, and quarters if large
100g caster sugar
1 teaspoon orange flower essence or vanilla extract
1. Heat the strawberries and caster sugar in a non-stick or heavy bottomed pan over a medium heat until the sugar has melted and the strawberries have conceded their juices to the pan.
2. Turn the heat up to full and boil the fruit for up to 10 minutes or until the jam thickens and becomes syrupy. Don’t cook it for any longer than 10 minutes, it will thicken as it cools. The aim is to hold on to the fresh flavour of the fruit.
3. Remove the saucepan from the heat, leave it for a minute or two, then skim the white frothy scum on top with a spoon (eat it as a cook’s treat). Add the orange flower essence or vanilla extract and stir gently. Pour the jam into a warm clean bowl or jar and leave to cool. Store in a jar with a lid or in a bowl covered in cling film in the fridge.
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