Let's make a delicious zero-waste summer jam using fresh strawberries, including the leaves to minimise waste:
Ingredients:
- 4 cups fresh strawberries (remove the stems and set them aside)
- 1 cup strawberry stems and leaves (from the strawberries used above)
- 1 cup granulated sugar (adjust according to your taste and the sweetness of the strawberries)
- Juice of one lemon
- A pinch of salt
Instructions:
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Prepare the strawberry stems and leaves: Wash the strawberry stems and leaves thoroughly. Chop the stems and leaves into small pieces to increase their surface area. These will provide natural pectin to help the jam set.
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Create a strawberry scrap bag: Place the chopped strawberry stems and leaves in a small cloth bag or a reusable tea bag. This bag will release natural pectin during cooking, aiding the jam's setting process.
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Cut and mash the strawberries: Remove the stems from the fresh strawberries and cut them into smaller pieces. Place the chopped strawberries in a large pot and use a potato masher or fork to mash them slightly to release their juices.
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Cook the jam: Add the strawberry scrap bag, granulated sugar, lemon juice, and a pinch of salt to the pot with the mashed strawberries. Let the mixture sit for 10-15 minutes to allow the strawberries to release more juices.
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Cook the jam: Place the pot over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking or burning. Simmer the mixture for about 20-30 minutes or until the strawberries are soft and the mixture has thickened to a jam-like consistency.
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Mash the strawberries further: If you prefer a smoother jam, you can use an immersion blender to blend the softened strawberries to your desired texture.
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Remove the strawberry scrap bag: Once the jam has reached your desired consistency, remove the strawberry scrap bag from the pot and discard it.
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Sterilise the jars: While the jam is hot, ladle it into clean, sterilised glass jars. Leave a little space at the top to allow for expansion. Wipe any spills from the jar rims.
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Seal the jars: Place the lids on the jars and tighten them securely. As the jam cools, you should hear a popping sound, indicating that the jars have been sealed properly.
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Store the jam: Allow the jam to cool completely at room temperature. Store the sealed jars in the refrigerator for up to a few weeks or freeze for longer storage.
Now you have a delightful strawberry jam made with the whole fruit, including the leaves, to minimise waste and enjoy the full flavour of fresh strawberries all summer long! Spread it on your favourite treats or share it with friends and family as a delightful homemade gift (along with a pair of TORE socks of course!)
