One of my favourite people is leaving Sydney for Norway today. Kristin Hove, who I’ve spent the last 6 months exploring Sydney, talking recipes, talking publishing, and generally hanging out with, is heading home to Oslo with her darling chap Arnie. Oh sigh. Some people just inspire you to do things, reminding you to try new things, cook new things, remember what matters. And they did this for me. I could go on about Kristin for hours, but this little post is a tribute to them both. And while Kristin is the foodie of the pair, really, I have known Arnie to wake up early to throw together some strawberry jam to go with her freshly baked “cones”, which are bready version of croissants. This strawberry jam came out the other night, as well, when we had a waffle night – heart-shaped and served with options of “brown cheese“, sour cream, fresh cut strawberries and Arnie’s jam.
Appreciating the harsh reality that this pair is leaving, I’ve made some jam to console myself. I’ve added gala apples, which add another fruity element to the conserve. This is super easy, and definitely worth having on hand if your friends are running off to Norway.
Cook the apples in the butter in a heavy-based saucepan until soft and translucent (5-8 mins). Add the washed and hulled strawberries, juice and sugar then stir. Cook on high for 25 minutes, until a little gels when tested on a cold saucer. Ladle into hot sterilised jars and seal. Store in a cool dark place. Will keep for 3-4 weeks or longer in the refrigerator.
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