For about 10 days in a row, back in November, Danny was out in the veggie garden raiding the strawberry patch. I didn’t mind at all, because I didn’t have time to pick them. Whatever he couldn’t eat, he brought inside, washed for me and piled them in bowls in the fridge. We had plenty of feeds of strawberries with ice cream, but still couldn’t keep up. So I decided it was time to make jam.
Its a pretty easy recipe I used. I always like having little chunks of fruit in my jam so this recipe had me cook the fruit a little bit first, then remove it from the pan and cook up the rest of the ingredients, adding the strawberries back in for the last bit.
Simple Strawberry Jam Recipe
1.5kg hulled and slightly chopped strawberries (I just chopped them enough so that each piece was about the size of the smallest strawberry)
1.25 kg sugar
1/2 cup lemon juice
Put the strawberries in the pot and cook, covered over a low heat for 5 minutes, until they are just starting to soften and have released some juice. Using a slotted spoon, remove the strawberries from the pot, leaving the juice. Add the sugar and lemon juice sand stir over a low heat, without boiling, until the sugar is dissolved. Bring to the boil, uncovered, and boil gently for 20 minutes. Return the strawberries to the pot, and simmer, uncovered and without stirring, for about another 25 minutes, or until it meets to setting test (I put a teaspoon in the freezer and at this stage I used it to sample a bit of the syrup. It would cool very quickly on the cold teaspoon, and when it was cool I would see if it was of “jam-like” consistency). When happy with the consistency, pour into sterilised jars and seal.
As you can see, now that the jam has cooled, the strawberries have all made their way to the top, but we have started using one already and when I opened it, I gave it a bit of a stir, and that seemed to do the trick, evening up the consistency again. This recipe actually made 5 jars, but as I said, we have already opened one, and I have given one away already!