Strawberry JamPosted 13 June 2013 by Debbie
Well, it’s mid-June and Summer Solstice is just over a week away, yet it’s grey, damp and miserable outside. Getting in the kitchen for a spot of strawberry jam-making is a good a way as any of banishing the rainy-day blues. I can’t think of a flavour more evocative of British summertime than the humble strawberry.
This recipe for simple strawberry jam comes from Pam Corbin’s Preserves, which is the second River Cottage Handbook. Strawberry jam is notoriously difficult to get to set, so it is helped along here by some jam sugar, and the inclusion of 150 ml lemon juice. The lemon juice also balances out the sweetness of the strawberries very nicely.
Ingredients (makes 4-5 340 g jars):
- 1 kg strawberries, hulled
- 500 g granulated sugar
- 450 g jam sugar
- 150 ml lemon juice
Prepare your strawberries by hulling them and cutting the bigger ones. Put 200 g of the strawberries with 200 g of the granulated sugar into a preserving pan, or other large pan, over a low heat.
With a potato masher, mash the strawberries into the sugar.
Add the remaining strawberries and simmer for 5 minutes.
Pour in the rest of sugar and the lemon juice and once the sugar has dissolved, bring it to a rolling boil. Boil for 8-9 minutes and then check for setting. You can do this by dropping a little of the jam onto a cold plate, and letting it set. Push it with your finger, and if it wrinkles, it should be set enough. If it’s still runny, boil the jam a little longer.
When the jam is ready, ladle it into hot, sterile jars and seal. The jam should keep for up to a year. Strawberry jam is delicious in sandwiches, on toast, or in a Victoria sandwich cake.