Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Strawberry jam (recipe courtesy of the CWA).

Ingredients

1 kg just ripe strawberries cut into halves, or quarters if large
(or use Australian frozen strawberries)

150gm peeled and cored green apple, grated or finely diced

1 large lemon, juiced and fine zest of half

850gm regular white sugar

Hint: if required, wash strawberries before the stalks are removed or they will absorb water and their taste and texture will be affected

Method
place strawberries, lemon juice and zest into your preserving pan
bring to the boil, lower to a good simmer and cook until fruit has cooked through and just starting to break up
add sugar and without boiling, stir until thoroughly dissolved
quickly bring mixture to the boil and cook until setting point 
(105C) is reached: approx 20-25 mins
test from around 15 mins to ensure a good set without overcooking
remove from heat and allow to stand for 8-10 mins
remove any scum from the surface at this stage
bottle into hot sterilised jars and seal immediately
store for 9 - 12 months in cool, dark spot
refrigerate once opened and use within around 6 weeks

Luke Grant is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up Strawberry jam (recipe courtesy of the CWA).
Ingredients
1 kg just ripe strawberries cut into halves, or quarters if large (or use Australian frozen strawberries)
150gm peeled and cored green apple, grated or finely diced
1 large lemon, juiced and fine zest of half
850gm regular white sugar
Hint: if required, wash strawberries before the stalks are removed or they will absorb water and their taste and texture will be affected
Method
<ul>
<li aria-level="1">place strawberries, lemon juice and zest into your preserving pan</li>
<li aria-level="1">bring to the boil, lower to a good simmer and cook until fruit has cooked through and just starting to break up</li>
<li aria-level="1">add sugar and without boiling, stir until thoroughly dissolved</li>
<li aria-level="1">quickly bring mixture to the boil and cook until setting point (105C) is reached: approx 20-25 mins</li>
<li aria-level="1">test from around 15 mins to ensure a good set without overcooking</li>
<li aria-level="1">remove from heat and allow to stand for 8-10 mins</li>
<li aria-level="1">remove any scum from the surface at this stage</li>
<li aria-level="1">bottle into hot sterilised jars and seal immediately</li>
<li aria-level="1">store for 9 - 12 months in cool, dark spot</li>
<li aria-level="1">refrigerate once opened and use within around 6 weeks</li>
</ul>

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.

Wake Up Australia, 4am - 9:30am weekdays.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.
Wake Up Australia, 4am - 9:30am weekdays.

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