A collection of all my favourite recipes, if I try it and love it, its here in one easy place for me to find again. While the recipes may not be mine all the pictures are.

Sunday, December 19, 2010

Strawberry Jam

3kg strawberries
3kg white sugar
Juice from 1/2 a lemon

** see below
Hull and half strawberries
Stir sugar through strawberries and leave for 1-2 hour while sugar softens the fruit
Add lemon juice then cook over medium heat, stirring constantly, until fruit is soft.
Remove 1/3 of fruit. Set aside.
Cook remaining mixture until fruit is mostly dissolved and jam coats the back of a spoon.
Divide reserved fruit between the steralised jars then fill with jam.

After a bit more experience I have changed how I make jam now :D
I use almost equal parts of sugar to strawberries but with slightly less sugar
Hull and half strawberries
On low heat in the oven warm the sugar through in a shallow tray
Place strawberries in saucepan on the stove with a couple of table spoons of water to stop them sticking and cook until the strawberries start to break down and soften.
Add lemon juice and sugar and continue to cook until setting point is reached.

Setting point is reach when temperature hits 220 on a candy thermometer, this is the easiest method and it's well worth the $10 to buy a candy thermometer.
You can place two saucers in the freezer before you start making the jam and to test for setting point place a teaspoon of the mixture onto a chilled saucer, return to freezer for 30 or so seconds, then if the surface 'wrinkles' when you push it with your finger your jam is ready.

Notes : I used 1.85kg strawberries and 1.85kg sugar

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