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The strawberry season has started in the UK and we’re loving it – fresh British Strawberries in the shops as well as a little adventure going strawberry picking with the kids and it’s perfect for this week’s Cooking with Kids A to Z post which is J is for Jam. A couple of years ago I started making our own Jams, Chutneys and Preserves and we now regularly make our own, the kids and my hubby love them as there is something extra nice about the taste that you just don’t get with store bought Jams. So today I’m sharing my homemade Jam recipe and a quick cookie that you can make with the kids.
One of the things that we have that makes Jam making extra easy is a Jam Maker [affiliate link], it makes it safer to make with the kids and more precise as well – I have tried Jam making on the stove but was a complete disaster using our Jam Maker every Jar that I’ve made from Strawberry Jam, to Cranberry and Orange and even our own Marmalade that I used in the Paddington Bear Marmalade Cake has come our perfect.
For the Jam
800g Sugar Cubes
200ml of Water
Juice from 1 Lemon
1kg of Strawberries
For the Jam Splogger Cookies
800g Self Raising Flour
Pinch of Salt
1 Medium Egg
Jam Making with Kids
Using our Jam Maker we set about getting the kids to weigh out the different ingredients for the Jam – we used Sugar Cubes this time as literally any sugar can be used with strawberries, sugar cubes are easy for the kids to handle.
They then measured out the strawberries and took turns chopping them up into fairly small sections, the kids, as a rule, don’t like strawberry jam that is that lumpy.
Then we squeezed the lemon and put everything into the jam maker and set it, according to the instructions.
Whilst it was working we washed the jam jars and put them into a hot oven to sterilise. When the jam was ready and we tested it to see if it would set we poured it into the contains and left it to cool down whilst the children played.
Jam Splogger Cookies
Preheat the oven to 200C and grease a cookie tray, depending on how well it sticks you may want to add some grease proof paper to the tray as well.
Weight out the ingredients.
Mix the flour and salt together.
Using your hands rub in the butter to make a bread crumb type consistency and then add in the sugar and stir.
Add the eggs and make a stiff dough.
Separate the dough between the number of kids and get them to roll wall nut size balls from the dough and place on the baking tray.
Splog your thumb into the top of the dough ball so that it leaves a dent and fill with Jam.
Bake for between 12 and 15 minutes until they are golden brown.
Place on a wire rack to cool and then enjoy.
- 1kg Strawberries
- 200ml Water
- 800g Sugar Cubes
- Juice from 1 lemon
- 225g Self Raising Flour
- Pinch of Salt
- 100g Unsalted Butter
- 100g Caster Sugar
- 1 medium Egg beaten
- Weight ingredients
- Chop up strawberries very small
- Add to the jam maker
- Programme according to instructions
- Sterilise jars
- Pour into Jars and allow to cool
- Pre-heat the oven to 200C
- Mix the flour and salt together
- Rub in the butter to make a breadcrumb type mixture
- Add the sugar and stir
- Beat the egg and add mix to a stiff dough
- Split and roll into walnut size cookies
- Place on a cookie sheet
- Press your thumb into the top of each cookie
- Fill the depression with the jam
- Bake for 12 - 15 minutes until Golden Brown
- Leave to cool on a wire rack and enjoy
More J is for Jam recipes from the cooking with kids blog team
Strawberry Jam and Jam Splogger Cookies – Rainy Day Mum
Super Simple Microwave Strawberry Jam – Still Playing School
Orange Strawberry Jam Surprise Muffins – The Educators’ Spin On It
Jam and Cream Cheese Bites – Frogs Snails and Puppy Dog Tails
Jam and Greek Yogurt Fruit Dip – Sugar Aunts
Jam Tarts – Mum in the Madhouse