Competition Winner and Home-Made Jam!

So, the day’s finally arrived! I get to pick a competition winner!

First of all I want to say a massive thank you to everyone who entered and donated to this really worthy cause; I had no idea it would be this successful, and I was really worried I wouldn’t hit my target, but it’s been so much fun to do this and to pick a prize. I wouldn’t have been able to do it without everyone’s support, and it means so much to me that this time last year I didn’t even know what a blog was, and now I’ve done something pretty amazing with mine :D

Anyway… I picked out of a hat a few minutes ago and… *drumroll*



The winner is, Christina (aka ! Well done and thank you so much for entering! You didn’t leave your email address, so if you could contact me with where to send your prize at within the next few days that would be great :)

Now, onto the jam. I’m making my boyfriend Matt jam doughnuts as part of his Christmas present, so I thought I would make home-made jam to fill them! I’ve never made it before, so I was quite nervous, but it’s actually quite easy, despite being a very lengthy process, and I’m definitely proud of what I produced – I even bought little jam toppers so it would be extra cute :)

Strawberry Jam

Strawberry Jam


250g strawberries

250g caster sugar

One tablespoon of lemon juice

Small piece of vegan margarine


  1. Wash, drain and hull the fruit and put in a large non-metallic bowl. Sprinkle over the lemon juice and half of the sugar, then gently mix. Cover with clingfilm and leave overnight.
  2. Put a saucer in the freezer. Tip the fruit, juice and the rest of the sugar into a very large pan. Heat gently, stirring, to dissolve the sugar. Do not boil until it has.
  3. Turn up the heat, then boil hard for 5 minutes. Take off the heat to test for setting point. Spoon a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam and if the surface wrinkles it is ready. If not, return to the boil for 2 minutes, then re-test.
  4. Take off the heat and swirl in the margarine. If the scum doesn’t dissolve, skim with a slotted spoon. Cool for 10-15 minutes.
  5. Stir gently to distribute the fruit, then pour into a clean jar. Seal the jar immediately whilst still hot.

Makes one jar


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