Sunday, 26 October 2014

Recipe - Strawberry Jam

#81 - Try Jam Making

I've always wanted to have a go at jam making, so when Coles had an awesome special on strawberries the other week I knew my time had come.

So today we will be making strawberry jam.

First up we need:

- 1.5 kg of strawberries (6 x 250g punnets)
- 1/2 cup of lemon juice
- 1.25 kg sugar, warmed
- 1/2 cup of water
- 2 small plates placed in the freezer
- Clean jars

Now wash your strawberries with the stems still on

Next hull the strawberries, never hull and then wash as the strawberries will absorb water and the taste will be affected. 

Now we need to warm the sugar, to do this use a large baking tray and spread the sugar out in an even layer and warm in a slow oven (150 degrees Celsius) for about 10-15 minutes. 

Place the strawberries in a large deep pan with the lemon juice, warmed sugar and water. Now warm gently without boiling, be careful while stirring that you don't break up the berries too much. 

Increase the heat and again without boiling stir for around 10 minutes or until all the sugar has dissolved. 

Now increase the heat and this time bring the mixture to the boil for 20 minutes, stirring often. Make sure you skim any scum off the surface. 

After 20 minutes you can start testing for a setting point but it may take up to around 40 minutes. Make sure the jam isn't catching on the base of the pan and burning. 

To test for setting point remove one of the small plates from the freezer and place around a teaspoon of the jam onto the cold plate. Gently push your finger through the jam, if the jam wrinkles it's ready, if not continue cooking for a little longer and test again.

Once ready remove jam from the heat and spoon immediately into clean, warm jars and seal. Make sure you turn the jars upside down for about 2 minutes and then turn back up the right way and leave to cool (this just helps move the air around inside the jars). Be sure to label and date your jars so you know what jam is inside and the date you made it. Store in a cool, dark place for up to 6-12 months. Once opened place in the fridge for up to 6 weeks. 


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