Step 1

Weigh the strawberries AFTER they have been hulled to make sure you have 2 lbs of ripe strawberry flesh. DO NOT DISCARD THE STRAWBERRY TOPS.

Step 2

Peel and grate the apples if you prefer not to taste the apples or have apple pieces in your jam. Alternatively, cut the apples into 1 cm cubes.

Step 3

Place all the ingredients in a big pot and stir. Then leave it aside for about 15 minutes.

Step 4

Stir the strawberries over low - medium heat until the sugar dissolves. Increase the heat to medium-high and bring the jam to a boil. Stir frequently.

Step 5

Cook the strawberries until the mix thickens and bubbles (about 40 minutes, depending on your stove and pot that you use, make sure not to leave the jam unattended as the sugar can burn very quickly). Stir frequently to prevent the jam from burning.

Step 6

The sugar should reach a temperature of 220°F, but I prefer to check if the jam is ready with the jam test (see below).

Step 7

Jam test  - place a few small saucers or small flat bowls in the freezer. When the jam looks ready, place a small amount of the jam on the cold saucer/bowl and freeze for 5 - 10 minutes. Next, run your finger through the jam to make a streak. If the jam does not join back up in the middle and fill the streak, then it's ready!

Step 8

Place the jam in glass bottles, close tightly and refrigerate. These would be suitable for canning as well (although I don’t can, so I’m not entirely sure how to can these).

Step 9

Makes about 2 ½ - 3 cups.