Once a summer we turn twenty kilos of strawberries into the jam for the cookie box and the Victoria sponge. Here is our recipe, scaled down for one kitchen.
Every jar of jam in the bakery is made on one long day in July. This is the recipe, for two jars at home.
Hull and halve 500 g of strawberries and stir them with 350 g of sugar and the juice of a lemon.
Leave them for an hour, until the sugar has dissolved into the juice.
Boil hard for 8 to 10 minutes, stirring, until a drop on a cold plate wrinkles when you push it.
Pour into clean, hot jars and close the lids.
It keeps for a year, and goes in our jam hearts all winter.
Hello, I'm Bun! Ask me what is baked today, what is in a bake, or how to order a cake.
The AI chat is not connected on this site yet.
It runs on your own Anthropic API key: add ANTHROPIC_API_KEY to your site's environment and redeploy. No key is included with the template, and this demo does not provide one.
