I know, I know….it’s way to early to be making strawberry jam but NOT too early to be thinking about making it!
With another miserable old storm coming and the never ending winter smothering everything green I needed to cheer myself up with some colour and fond memories so dug out some photos from jam making session a few summers ago..
Sit back, imagine the smell, imagine the taste…are you smiling yet?
SUMMER STRAWBERRY JAM ( instant foodie winter cheer up remedy)
A delicious recipe for strawberry jam which will make around 6 standard size jam jars full. the jam tends to disappear very quickly so best to make at least two batches to last you the year! For best results use strawberries freshly picked from your garden with a good mixture of over rip, ripe and not so ripe fruit. For quickness ‘liquid pectin’ can be used or your own homemade pectin for that really fresh taste!
925 mls crushed strawberries
50 mls bottled lemon juice
1750 mls granulated sugar
85mls (1 pouch) of liquid pectin or powdered
* pectin not needed if following long boil method.
Clean jam jars or screw top mason jars
Spoon (non- metallic)
Jam making funnel
Large saucepan or preserves pan for cooking jam
Large saucepan or water canner for boiling jars
Remove strawberry leaves. Wash strawberries and then crush with masher. Add strawberries into the pan with lemon and warm. When warm add in the sugar and stir slowly until dissolved.
Meanwhile, place clean empty jars and lids, fully submerged, into hot water and heat to a simmer. (If using Mason jars then only boil the rings and just place the snap on lids in hot water until ready to use.)
Option 1 Bring strawberry mixture to a full rolling boil over medium-high heat and then stirring constantly boil hard for 1 minute. remove from heat. Stir in liquid/powder pectin (homemade or shop bought) immediately and mix in well and skim foam off if any. (this is my method)
Option 2 Bring strawberry mix gradually to boil stirring thoroughly until sugar dissolves. increase heat and boil vigorously until mixture thickens remembering to still stir so as not to scorch. A gel test can be carried out by dropping a teaspoon of mixture onto a saucer and if after a minute the mixture feels quite firm to the touch then it is at setting point. remember to remove saucepan from heat while carrying out this test to avoid burning mixture. For this recipe setting point should be reached in around 30 mins.
When pectin has been stirred in or setting point has been reached, then it is time to ladle or pour mixture into jars.
Remove jars from water canner or saucepan. Ladle or pour in mixture into hot jars using a jam making funnel as this makes things a lot easier! leave 1/4 inch of headroom.
Wipe jar rim if sticky before placing lids on firmly but not too tightly. Return the jars, upright to hot water in canner or saucepan and continue to simmer for a further 10 minutes.
Remove jars without tilting and cool upright. when cool the jars can be labelled and stored in a cool dark place and should keep for a year or two!!
Do you have a favourite jam recipe you would like to share? Please post it here on the blog!