Strawberry Jam

by Veronica on April 22, 2010

I love jam. Absolutely love it.

Also, I get a little bit obsessive about things and I tend to, once I start, make an awful lot of something. I mean, currently, I’ve got 20 jars of various things I’ve made in the bottom of my cupboard. I probably don’t need to make any more, but I’m getting twitchy at the amount of cooking I’ve not been doing. Cooking dinner for kidlets doesn’t count.

So, strawberry jam. Jam isn’t nearly as difficult as people would have you believe. In fact, jam is probably the simplest thing ever to make.

Ingredients

equal amounts of fruit and sugar.

See? EASY.

If you’re using soft fruits like strawberries, I’d also add the juice from one lemon, to help with the setting.

Chop the strawberries up and put them into a pot with the lemon juice and sugar. Stir over a medium heat until the sugar has dissolved. Let it simmer until it starts to look thicker and jammy like. I then take a bamix to it to smooth it out, but some people like chunks, so that’s your personal choice.

Once it’s cooked, pour it into hot sterilised jars (hot soapy water and then 5 minutes in the oven works for me) and do the lids up tightly. I use the ‘pop top’ lids, because they will reseal as the jam cools, leaving you with perfectly sealed and sterile jars.

Then you can serve it on pancakes, or whatever takes your fancy.

{ 5 comments }

sharon April 22, 2010 at 6:28 pm

I love making jams too. Have been making it since I was about 12 and had a Girl Guide badge to prove it too lol! I like my strawberry jam with big pieces but the smooth type is great for spreading on the base of an apple pie. Just waiting for the quince crop to hit the market and then it’s quince jelly and quince butter for us. Yummy! Have some lovely plum, craisin, almond and port jam at the moment and ought to get some grape, lemon and pecan made before my Mum arrives from the UK next month.

Frogpondsrock April 22, 2010 at 9:09 pm

I like to throw some chopped apple in with my strawberries. The apples have a high pectin content which is what makes the jam set. (and yes, I know you know that)

But strawberry and apple jam is very very nice.

jenni April 23, 2010 at 12:14 pm

I see your mom’s comment and that is what I was going to ask – no pectin?

Veronica April 23, 2010 at 12:17 pm

The lemon juice works like pectin too, the same as citric acid would.

I did make a batch of strawberry and apple jam too and that was delicious.

river May 6, 2010 at 5:49 pm

Do you put clean marbles in the bottom of the cooking pot to help prevent the jam from sticking? My mum used to always do that, especially with apricot jam and her tomato chutneys. She had a special bag of marbles that the boys were never ever allowed to play with.

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