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Vanilla, Strawberry and Cherry Jam


  • 1,2 kg strawberries and cherries pitted + corred
  • 5 cups white sugar
  • 2 tbs lemon juice
  • 1 tsp vanilla powder


  • Put a small plate in the freezer
  • Blitz the fruit to desired smoothness in the pot you will use to cook the jam
  • Put the pot on a medium-high heat and add the sugar
  • Once the sugar is mixed in, add the lemon juice and stir and then add the vanilla
  • Bring just to the boil and move to a low heat.
  • Cook for 30 minutes.
  • Take the plate out the freezer and put a spoonfull of jam on.
  • Make a line through the jam on the plate with your finger. If the jam flows in to close the gap cook for longer, if it stays solid your jam is ready.
  • Skim the scum off the top (rather do this once at the end as you will lose less yummy jam)
  • Pour into sterelised jars and allow to cool.