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Kombucha strawberry jam

By Khanya Mzongwana
2
Easy
10 minutes
20 minutes

Ingredients

  • 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

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