Low-sugar strawberry jam

I have wonderful memories of the strawberry season when my mum would make jam and the whole house would be taken over by the aroma. Feeding five children meant that her jam-making was a small cottage industry and she would make about 10 litres at a time. She would skim off the froth from the top – that’s the part we children would get to eat first; it was simply delicious. It has always disturbed me to see so much sugar in jams. Though my pâtissiers didn’t approve, many years ago I waged war on sugar and the quantities we were using in my kitchen, and I won! So now my pâtissiers are happy to make a low-sugar jam. And the result is that the jam is more colourful and certainly less sweet so the fruit flavour triumphs.