Strawberry bliss

It's coming to the end of the season and yesterday's farmers' market was selling strawberries at $5 for a 1kg punnet. The time had come. I purchased two punnets and today it's strawberry jam-making time.

I always use Chelsea Jam Setting Sugar. It might be a 'cheat's' way of doing it, but I'm a firm believer in anything that makes one's life a little easier. This sugar makes the process very easy, a lot faster and virtually flop-proof.

After preparing the fruit, it really is as easy as adding 1kg of chopped fruit with 1kg of the jam sugar to a pan and heating it over low heat until the sugar has dissolved.

Then you add about two teaspoons of butter and raise the heat until the mixture boils. Once the mixture is boiling rapidly and doesn't slow when stirred, it's a matter of letting it continue at that heat, stirring occasionally for another four minutes. And that's it. All that's left is to bottle your jam and enjoy it.

And what goes best with strawberry jam? Scones and cream of course! Again, I cheated: scones made using Edmond's scone mix and canned whipped cream.

Quick, easy and thoroughly decadent!