Kombucha strawberry jam
2
Easy
10 minutes
20 minutes“This festive jam get its slightly sour flavour from kombucha, one of my favourite cold bevs. It’s tasty enough to eat out of the jar, but I’d spread it on toast with a bit of cream cheese – it’s like cheesecake for breakfast. Inspired by a Jessica Bentley recipe (sliceofjess.com), mine uses seasonal strawbs and Woolworths’ punchy raspberry kombucha.” – Khanya Mzongwana
Ingredients
Method
- 1¼ cups Woolworths raspberry kombucha
- 500 g strawberries, hulled and halved
- 1 ginger thumb-sized piece, peeled and grated
- 50 g brown sugar
- 1 lemon, juiced
Method
Ingredients
1. Place the kombucha, strawberries, ginger, sugar and lemon juice in a saucepan. Bring to a simmer, then cook until slightly thickened, about 10–15 minutes, stirring often.
2. Once it has thickened to a jammy consistency, remove from the heat and allow to cool.
3. Once completely cool, store in an airtight container or sterilised glass jar in the fridge for up to two weeks.
Find more Christmas recipes here
Productions: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistants: Chevonne Fourie
There are no comments yet.
Comments