Recipes

Strawberry Jam

Kate Punshon - Thursday, January 07, 2016
Capture the fragrance and taste of summer with this lusciously rich strawberry jam. Spread lavishly on hot buttered toast, an English muffin or a croissant and this preserve will be an all time family favourite. Using only three ingredients, this strawberry jam recipe is so easy to make that you will want to make a couple of batches over summer, when the strawberries are in peak season and full of flavour. These jars of summer sunshine are a perfect homemade gift to say thank you or just to share with someone special. 

My strawberry jam indulgence - served with warm buttery scones and a generous helping of lightly whipped cream and a refreshing cup of Lung Ching (dragon well) green tea from the Zhejiang province.


Preparation time:   30 minutes
Cooking time:         15 minutes
Quantity:                    4 x 200 ml jars

Preparation
Sterilise jars and lids


Ingredient list

600 gm hulled washed strawberries 
550 gm white sugar 
Juice and rind of large lemon



Method

  1. Cut any large strawberries in half or quarters depending upon their size. This will speed up the cooking time. Place the fruit in a large saucepan. 
  2. Add the sugar and the zest and strained lemon juice. 
  3. With a wooden spoon, stir constantly and heat slowly until all the sugar has dissolved. Do not allow the mixture to boil until the sugar has completely dissolved. 
  4. Boil rapidly until set approximately 10 – 20 minutes. Use the flake test, wrinkle or sugar thermometer to test the set. 
  5. When the jam has reached the setting point, take it off the heat. 
  6. Skim any foam from the surface with a metal spoon and discard. 
  7. Allow the jam to cool slightly, approximately 10-15 minutes, to ensure the fruit is evenly distributed.
  8. Using a funnel, ladle into warm sterilised jars, to within 1 cm from the top of the jar. 
  9. Make sure that the fruit is evenly distributed between the jars.
  10. Cover with paraffin wax while the jar is hot. Allow jam to cool completely and seal with screw top lid or cellophane paper.


Recipe Notes

  1. Choose ripe clean strawberries. 
  2. Hull and wash the fruit gently and remove the excess water by laying on paper towel or tea towel.
  3. Do not use overripe and never use mouldy fruit as this will produce a poor quality jam. 
  4. Most jam recipes will recommend an equal quantity of sugar, however I don't like my jam too sweet, so have reduced the quantity slightly.
  5. Strawberries have a low acid and pectin content and require the addition of lemon juice. I've added the lemon rind for an extra tang to offset the sweetness. 
  6. Ensure the sugar has completely dissolved before boiling otherwise the sugar will crystallise. 
  7. Rapidly boil the jam until it reaches the setting point, stirring occasionally to prevent the jam form sticking on the bottom of the pot. Frequent stirring  lowers the temperature and will delay the setting point .
  8. Long slow simmering of the jam will affect the colour and flavour of the jam.
  9. The use of paraffin wax is optional.


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