- 2tsp saffron strands
- 1.5kg strawberries, hulled
- juice of 1 large lemon
- 1.25kg granulated sugar
- sugar thermometer
Makes 4 X 300ML JARS
Grind the saffron strands to a powder using a pestle and mortar. Set aside.
Put the strawberries and lemon juice into a large saucepan and place over a low heat until the strawberries soften. Simmer gently, uncovered, for about 20 minutes until really pulpy. Carefully remove about one third of the strawberries using a slotted spoon. Set aside.
Add the sugar and the ground saffron and stir gently until the sugar dissolves. Bring to the boil and simmer without stirring for about 40 minutes or until the jam reaches 105C/221F on a sugar thermometer. Remove any scum from the surface of the jam.
Meanwhile, sterilise the jars. Wash and dry them thoroughly and sit them, facing upwards, in a roasting tin lined with baking paper. Place in a preheated oven at 100C/220F until required.
Ladle the jam straight into the hot sterilised jars and seal immediately. Label and date the jars once the jam is cold. Store for up to 12 months in a cool, dark place. Refrigerate once opened and consume within 1 month.
Recipe credit: Words, recipes and styling by Louise Pickford; Photography by Ian Wallace