Grain-based salads are filling and nutritious, and work really well with fresh fruit, which adds colour, texture and taste.
Remove stems and chop the strawberries.
Place the strawberries in a pan or pot with about ½ cup of water. If the berries have been frozen, you don’t need to add any water.
Bring to a simmer and cook for about 30 minutes until the fruit is soft.
Mash with a masher to the desired texture. Some people prefer jam with chunks of strawberries, whereas others prefer a smoother consistency.
Add sugar and lemon juice. Increase the heat and boil the jam.
Test the jam after 10 minutes and continue to test until desired set is reached.
TIP: To test to see if your jam is set, place a plate or saucer in the freezer for 5 minutes or until it is cold. Spoon a little of your hot jam onto the cold plate and then put it back into the freezer for a couple of minutes. Take the jam out of the freezer and touch it with your fingertip. If it has formed a skin that wrinkles when you push it, then it is ready. If it is still runny with no resistance, keep boiling and repeat the test in 5 minutes time.
Bottle into hot, sterile jars.
Make the most of your leftovers
If you loved this recipe, why not try
If you have leftover cooked potatoes to use, from the fridge or freezer, why not try this delicious, simple recipe from Blas y Tir.
These energy bars are great for using up any nuts or dried fruit you have in the back of your cupboard; desiccated coconut, chocolate chips, or anything else you fancy! For an easy vegan alternative, swap out the butter and honey for vegetable spread and maple syrup.
Chilling in the fridge rather than baking in the oven is the key to this simple yet spectacular fruity, nutty deliciousness which pleases nearly everyone and is great for entertaining.
A favourite at Chinese restaurants, these moreish pancakes can be served in the place of bread with many meals, or with a spicy dipping sauce as part of a Chinese-style meal.
Make the most of your potatoes and create this amazing Patatas Bravas with a UK twist dish invented by Albert Bartlett.
Here's a new take on a classic hummus, using beetroot to give freshness, lightness and vibrancy.
In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the inside. Boom!
Making Banana Bread is a popular way to use up leftover bananas, but if you've also got half a jar of peanut butter in the cupboard you can take this classic bake to the next level!
Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.