There’s jam, and there is really really delicious jam that’s so good you want to dollop it on ice cream or squish it between melting moments. The first, is obviously, use the sweetest, juiciest fruit that’s in the height of season – and at it’s most delicious. The second, is to use an excellent quality sugar; all sugars are not created equal and since we’re highlighting the deliciousness of nature, we should use an equally natural sugar. The brand new Natura Sugars Light Golden Brown Sugar is unrefined, fine textured and perfect for making jam!

The third secret I learnt from the appelkooskonfyt queen (apricot jam queen) of Cape Town, Tannie Anita Boonzaaier… her secret? Freezing the fruit! It concentrates the flavours, reduces the cooking time and results in the BEST jam!

If you want to jazz things up, you can create whatever flavour jam you like by simply using the 2/3 ratio. Weigh your fruit then add 2/3 of that weight in sugar – easy! The recipe below is in the smallest amount possible – it makes 2 x 250ml jars – so you’re not left with jam coming out your ears (like I am). But if you want to make more (Christmas gifts!) then simply double or triple it up (but make sure you have a big enough pot!). And if you’re wondering what the lemon seeds do, they add natural pectin to the jam, so you don’t need to stress about adding it when nature makes it, right?

Homemade Strawberry and Vanilla Jam

Makes 500ml

750g ripe strawberries, washed

Juice of 1 lemon (1/4 cup)

1 tsp lemon seeds

1 small vanilla bean

500g Natura Sugars Golden Light Brown Sugar

Remove the hulls of the strawberries and place them on a baking tray. Freeze until solid – this step intensifies the flavour of the jam as it breaks down the fruit cells. Place the frozen strawberries in a pot then place over a low heat and simmer for 5 minutes stirring occasionally until the strawberries break down. Squeeze the juice from the lemon, keeping the seeds. Place the seeds in a piece of muslin cloth and tie it with string. Split the vanilla bean and scrape out the seeds. Add the sugar, lemon juice, vanilla and tie the muslin parcel to the side of the pot so it won’t escape. Increase the heat, bring to the boil and place a sugar thermometer in the pot. Skim any foam from the surface – so you’ll have a clear jam! Once the jam reaches 105°C, it is done. You can also test it by dropping a small amount on a chilled saucer then place it back in the fridge for a few minutes. The jam is ready when it forms a skin. Pour the jam into sterilized jars and allow to cool completely.