We have had a glut of strawberries in the veggie patch this year, down to the fact that we put up a fruit cage at the end of last season. It has made such a difference to the quantities of fruit that we are picking. The redcurrants are nearly ready and the raspberries are well on the way! Faced with such a lot of strawberries I thought I would make some jam. I've never had much luck with strawberry, much preferring the easier to make( I thought ) raspberry jam. I always found myself fiddling around with lemons trying to get the pectin levels right only to be disappointed by the end result. Usually a thin red liquid that would not set! Well no more! I bought some jam sugar, followed the very simple recipe on the back of the packet and ' Bob's your uncle' as they say. Lovely thick, scrummy strawberry jam.
And yes I know that the label has oranges on it but I've run out of the strawberry ones! So if you want an easy jam recipe care of Mr Tate and Mr Lyle I suggest that you buy yourself some jam sugar at your local shop, it took me all of half an hour to make from start to finish! I also like the fact that there is an element of recycling in the process in that I am using all my old jars collected throughout the year. Also I did not have to buy my strawberries and they were not sprayed with any chemicals. Bliss!
I recently bought this eiderdown from Clare's lovely shop Vintage Home. I have been searching for an eiderdown just like this for such a long time and finally it's mine! Well sort of, as you can see Neville has taken quite a fancy to it!!
Edit to this post
Strawberry jam recipe
1 kg/2.lbs Strawberries fresh or frozen
1kg/2.2lbs Tate and Lyle Jam Sugar
1. Hull and wash the strawberries and drain well.
2. Put in a preserving pan and and mash or crush.
3. If using frozen fruit they will be soft when thawed anyway.
4. Add the Tate and Lyle Jam Sugar and stir until dissolved, then bring to the boil.
5. When a vigorous boil is achieved ( rises and cannot be stirred down), boil for at least a further 4 minutes until setting point is reached. If using a jam thermometer boiling temperature is 105 C /220 F. (Have to confess I never use one!)
6. Test for a set by putting a little jam on a cold saucer or plate ( I left mine in the freezer for 5 mins) allow to cool then push a finger gently through the jam. If the surface of the jam wrinkles, setting point has been reached. I tend to go away and leave it for a couple of mins then check the set as I often find I think it isn't ready, boil it all up again and get a hard jam - not nice! Also remove the jam from the heat while you are testing so you don't overboil the jam!
7. Remove from the heat, skim off any scum. Leave to stand for 15-20 mins. Stir the strawberries through the jam and put into warmed jars, cover, label and date.