NOT all strawberry jams are created equal. Consumer group Choice put several supermarket spreads to the test to find out which is tastiest jam for your next slice of toast, next batch of scones or to fill your next sponge cake.
Leading the charge was Beerenberg Australian Strawberry Jam with a Choice score of 75 per cent.
Made with 51 per cent strawberries, testers praised the sweet strawberry flavour with some acidity. Though they did note that at $1.57 per 100g, it was one of the more expensive conserves in their review.
But if you're wanting a quality jam for less, Aldi's Grandessa Signature Strawberry Premium Jam was a close equal second, with a score of 74 per cent but is priced at 54 cents per 100g.
Testers said it was a thick and chunky jam that would go great on a scone.
Woolworths Essentials Strawberry Jam also scored 74 per cent and was priced at 28 cents per 100g.
Microwave strawberry jam
Prefer homemade strawberry jam?
Choice home economist Fiona Mair made this delicious strawberry jam. It blitzed the competition, receiving a taste-test score of 85%. It cost about $5.30 for a 400g jar (or $1.30 per 100g) to make, although it would cost less in summer when strawberries are cheaper.
Before starting, you'll need to:
- sterilise two 400mL capacity jars
- put a couple of saucers in the freezer
- Microwave power cooking for 800W (reduced time for 1000W)
- If you have overripe strawberries, you may want to add 11/2 tablespoons of pectin to help the jam set.
- 500g slightly under-ripe or just-ripe strawberries, hulled and sliced (room temperature)
- 11/2 cups white sugar
- Juice of 1/2 lemon
- Put strawberries in a 2-3L capacity heat-proof microwave-safe bowl or jug (e.g. glass Pyrex). Stir in sugar and lemon juice, mix well.
- Microwave, uncovered, for four (three) minutes on HIGH (100%) power. Stir well, making sure all the sugar has dissolved.
- Microwave, uncovered for a further 20 (15) minutes on MEDIUM (60-70%) power. Keep an eye on it, as you don't want it to overflow.
- Check if jam has reached setting point by putting a teaspoon of jam on a saucer from the freezer. If the jam wrinkles and stays separated when you push your finger through it, it's ready for the jar. If it doesn't, cook for another three minutes.
- Fill the sterilised jars to the top with the hot jam. Screw lids on tightly and turn jars upside down for two minutes (this helps to seal and sterilise the lids well). Turn jars right side up to cool.
- Once opened, store in the fridge.