Quick Lemon Myrtle Strawberry Jam
Bright, citrusy jam made in one saucepan with fresh strawberries and Australian lemon myrtle. The floral-herbaceous notes of lemon myrtle simple strawberry jam into something distinctly different. Ready in under 30 minutes, this small-batch preserve works for afternoon tea spreads, yogurt swirls, or pastry fillings. The recipe splits the lemon myrtle addition—half cooked for depth, half stirred in at the end for fresh aromatic punch.
Ingredients
Instructions
- 1
Combine water and sugar in heavy-based saucepan over low to medium heat.
- 2
Stir with wooden spoon until sugar dissolves completely.
- 3
Add strawberries and 1/4 teaspoon lemon myrtle, stirring regularly.
- 4
Simmer until strawberries soften.
- 5
Increase heat to medium and bring to a boil, stirring occasionally to prevent burning.
- 6
Cook until mixture reaches jam-like consistency.
- 7
Remove from heat and stir in remaining 1/8 teaspoon lemon myrtle.
- 8
Return to heat briefly to release flavours.
Tips
Use a wooden spoon to stir; it prevents heat damage and won't react with fruit acids. Wooden spoons also let you feel jam consistency better against the wood.
Don't skip the two-stage lemon myrtle addition. Cooking the first half develops deeper herbaceous notes; the final stirring preserves bright, fresh citrus aromatics.
Test jam set by dropping a small spoonful onto a chilled plate. It should wrinkle slightly when pushed; if it runs, cook 2-3 minutes longer.
Good to Know
Transfer cooled jam to sterilized jars. Covers and refrigerate up to 3 weeks, or freeze up to 3 months in airtight container.
Prepare up to 1 day before serving; flavours develop slightly as it cools.
Spread on toast, dollop into yogurt, swirl into cheesecake batter, or spoon over vanilla ice cream. Serve at room temperature or chilled.
Common Mistakes
Don't stir constantly once boiling—occasional stirring prevents burning without over-working the fruit.
Don't skip wooden spoon; metal conducts heat and can scorch jam at pan edges.
Don't boil at full rolling boil for extended time—you'll lose the lemon myrtle's aromatic oils before jam sets.
Substitutions
high confidence
FAQ
Can I make this without lemon myrtle?
Yes, use 0.5 teaspoon lemon zest for tartness, or omit entirely for plain strawberry jam. The recipe works, but loses the signature floral-citrus character that sets it apart.
What if my jam isn't setting?
If mixture is thin after 20 minutes of boiling, continue cooking in 2-minute intervals, testing on chilled plates between checks. Natural pectin in strawberries varies; older fruit sets slower than fresh.
How long does this keep, and can I freeze it?
Refrigerated in a sealed jar, up to 3 weeks. Frozen in airtight container, up to 3 months. Thaw in fridge overnight before serving.