Tuesday, 12 July 2011

Strawberry Jam.

Only my Father eats strawberry jam in our house so I have never bothered to make it before preferring raspberry instead. This year he convinced me to make a small amount for him. I think many people are scared of making jam believing that it is difficult and time consuming. This is so not the case you don't have to spend hours once a year making huge quantities instead spend half and hour making a couple of jars. I would like to know more about jam making though, what is the difference between normal caster and jam sugar. I have never used jam sugar but some recipes insist on it. The only piece of equipment I would advise buying if you are going to make jam is a jam thermometer as this does making it easier to know when you have reached the setting point.

I used equal amounts of caster sugar and strawberries. Approximately the juice of one lemon per 600g of fruit. If you prefer jam with large lumps of strawberries still in it the place all the ingredients in a bowl, cover with a tea towel and leave in a cool place over night. Before you start place a saucer in the freezer. Put the mixture in a large pan heat gently until the sugar has dissolved. Once the sugar has dissolved bring it to the boil for about for minutes or until it has reached 104c. Spoon a small amount onto the saucer after a couple of minutes if the surface wrinkles when you put you finger in it it is ready. If not return to a boil and give it another couple of minutes. Skim off the scum and allow to cool for 10-15 minutes before putting into sterilised jars. If you put it straight into jars all the fruit rises to the top.

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