Show your kids where jam and bread come from with this wonderful baking recipe that you can spread over two weekends. Get the children involved early by asking them to crush the strawberries in a mixing bowl. They can then stir in the sugar and lemon juice. Leave this mixture to stand for 30-40 minutes, stirring every 5 minutes. Add the liquid pectin and stir for 3-5 minutes. Pour into a container and place in the fridge to set overnight. Once set, the jam can be stored in the fridge and used within 7 days or frozen and defrosted as and when you need it, meaning you can make the jam one weekend and the rest of the recipe the next. Preheat the oven to gas 6, 200°C, fan 180°C. Brush a loaf tin with 25g of butter and sprinkle with flour to lightly coat the tin. Make sure the ingredients are at room temperature by taking any that are in the fridge out in advance. Get the kids to mix the flour, bicarbonate of soda, salt and sugar together in a bowl. They can help you rub butter into the mixture until it resembles breadcrumbs - this should take approximately 4-5 minutes. Add the buttermilk and milk to the bread mix and stir until it has just come together - be careful not to over mix. Tip and scrape the dough into the prepared tin, cover loosely with foil and bake in the oven for 20 minutes. Remove the foil and continue baking for a further 20-25 minutes, or until done. The cooked loaf should produce a hollow sound when tapped on the base. Once cooked remove the sofa bread from the oven and allow to cool. Slice it and get the kids to toast it. Spread the jam over and serve immediately. Find out more about the chefs