The best jam is always going to be homemade and not like the awful rubbery stuff you get in the supermarkets these days (although I do have to say Bon Maman is a pretty good substitute!). We started planting our allotment last year and are currently fighting off an invasion of strawberries and raspberries. Having had strawberries on everything from morning to night I figured jam was the way forward.
Its not as ‘set’ as bought jam’s but the flavour is incredible so here is the recipe! They also make fantastic home made christmas presents.
1.8kg of strawberries
Juice of 2-3 lemons
2kg of jam sugar (the kind with pectin added to it)
You can omit the raspberries and take the sugar down to 1.8kg for strawberry jam.
A knob of butter – optional to dissolve any scum
- Wipe clean and hull the strawberries
- Place into a large heavy bottomed pan and cover with the sugar – you can leave this over night but I didn’t have time. Add the lemon juice and heat over a low heat to dissolve the sugar
- While this is dissolving place a side plate in the fridge or freezer to cool
- Once the sugar has dissolved turn the heat up and boil vigourously for 4/5 mins. Take off the heat and test for setting point by spooning a teaspoon of the jam mixture onto the plate. After a couple of seconds push your finger through it. If it wrinkles then it will set. If not boil for a further 2 mins and re-test.
- With a spoon skim off the scum and if you wish add the butter – this dissolves any that is left
- Leave to cool for 10 minutes and then ladel into sterilized jam jars, seal and keep for up to 6 months