Strawberry and Apple Jam


Are you team strawberry? Well this is the recipe for you. I’m team raspberry, but if I say so myself, this is yum! makes 3 pots and change in an hour.


  • 1350g of fresh strawberries – cleaned, de-stalked, quartered.
  • juice of 2 lemons
  • 4 granny Smith (Champagne variety is my favourite) apples – washed, peeled and grated
  • 350g of white sugar
  • 1 tablespoon of vanilla bean paste


  1. Place your strawberries in a large non-stick pan with the lemon juice over a mild heat. The strawberries will begin to juice nicely.
  2. Once the strawberries are 60% juice, add your grated apples, sugar and vanilla bean paste. increase to a moderate heat and allow the jam mixture to heat until the sugar is completely dissolved
  3. Increase to moderate-high heat and bring to the boil for 5 minutes, then simmer on moderate heat as the jam thickens.
  4. Once the jam takes on a rich dark deep red color (in comparison to its original pink), reaches 110C on your sugar thermometer ( once you know your jams, you’ll be like me, I do mine by sight only), it will be thicker like jelly when cooled on a saucer.
  5. Take off the heat and pour into hot jam jars to just to the top. Close the jam jar and invert for 5 minutes to seal. Store in a cool dark place.


I’m Betty, and Butter is a story of a full-time suburban SAHM ( Stay-At-Home-Mom) who practices Medicine in her spare time. My life heavily revolves around Babycakes, my husband, Bobby and Ben, my children and an acerbic tongued pug D’Artagnan.

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