hi all im after a recipie for strawberry jam if any one can help and be warned this will be my first atempt so something easy would be nice thank you
I just made it for the first time too and used an incredibly easy recipe
1 kg strawberries
1kg jam sugar (containing pectin)
juice of one lemon
bung the whole lot in a pan and bring to a boil then leave at rolling boil until it reaches setting point. You can check this by putting a teaspoonful onto a plate that has been in the freezer for a few minutes - if after a few moments(once the jam has cooled a little), the jam wrinkles and puckers when you push it with your finger - it has reached setting point. this took perhaps 20-25 minutes for me.
decant into sterilised jam jars, top with wax paper circles, screw on lids then pop the jars in a pan with enough water to reach about a third of the way up the jars, bring to the boil and keep at rolling boil for about 5 minutes. done.
It is delicious!
good luck
Hi Skyblu
Why do you put the filled jars in the boiling water? What does this do?
I am intending on making some later on next week so will be interested to see your reply!
I haven't made jam for many years!
Old Bird
;D
Do you reckon I could use the same recipe but do it in my bread maker, figured it would save mess and mean I dont have to stand there stiring it. My book that came with it only has recipes for marmalaid and raspberry and apple jam, and its all done in 'cup' measured instead of weight
thank u skyblu just made your recipie very easy but i think it was abit to sweet will be making again but goin to add a little less sugar next time
We made some last night. First time ever.
800g Strawberries.
1kg sugar
1 sachet of pectin.
1 thingy of butter
Mash up the strawberries. Add sugar and pectin. Heat DO NOT BOIL. when the sugar / pectin has disolved add the butter.
Bring to vigorous boil. When you cant stir the boil down start the clock for 4mins. When times up decant into sterile jars and leave to cool.
Took about 15 mins to do in total. Had some on toast this morning. Was absolutely lovely.
What I was doing making Jam on a Friday night though is beyond me !!
You can try making it this way, it's not so sweet and uses less sugar. (I'm not a fan of commercial pectin or butter in jam)
Fill a microwaveable bowl with 1 kg washed, well drained, strawberries, do not cover.
Put in the microwave for about 15 mins, stir and microwave for about another 15 mins or until the volume has reduced to between half and two thirds of what it was. The strawbs will be fully cooked at this stage, and lots of the water has been driven off.
Weigh the cooked strawbs. Weigh out the same amount of ordinary sugar. So if your strawbs now weigh 600g, use 600g of sugar.
Put in pan with 100 ml of redcurrant juice or you can use fresh lemon juice (from 2-3 large lemons).
Heat gently stirring until sugar is thoroughly dissolved, bring up to a rolling boil boil, reduce heat slightly and maintain boil for about 5 minutes (if you have a sugar thermometer at 104.5 degrees).
The jam will set when the consistency in the pan starts to feels thicker when you stir it, and the bubbles are more evenly sized. Also, when you drip some jam slowly from a cool ladle it will form a "curtain" as you pour, and when the drip separates it will have a slightly jagged edge.
Meant to add: this method works well for any fruit with a high water and low pectin content, such as rhubarb and plums.
a couple of years ago I made strawberry jam with cassis. It was delicious. I cant find the recipe. can anyone help?
Quote from: skyblu on June 19, 2009, 14:27:09
1 kg strawberries
1kg jam sugar (containing pectin)
juice of one lemon
How many jars of jam would you get as it costs an average of £1 per jar in the shop, it also costs £1 just for a bag of sugar, before you add your strawberries.. Is it not worth just eating all those lovely fresh strawberries..... and buying the jam?
I made 6 jars from just over 1 kilo of strawberries!
The only reason I used them this way was because I had a surplus!
Only problem I didn't wait long enough for it to "set" so it is a bit runny and I have given jars to friends so that it gets used up quickly!
Still I should have another kilo or so spare again this week and will do recipe again which is just strawberries sugar and lemon - as it is good stuff and should then see me over until next year!
O B
;D
I added a few redcurrants and raspberries with my (mainly) strawberry jam. Just added lemon juice from a bottle of concentrated juice that I had left in the fridge and granulated sugar and it set OK. I agree you can buy jam but it is the satisfaction of growing the strawberries and then making the jam, and also I do not make my jam too sweet. It seems a good year for strawberries and we can only eat a few a day and they don't freeze, so it is either give them away or make jam.
plus, you'll never get a strawberry jam bought in a shop that tastes as good as home made ;D
Quote from: Old bird on June 19, 2009, 16:36:14
Hi Skyblu
Why do you put the filled jars in the boiling water? What does this do?
I am intending on making some later on next week so will be interested to see your reply!
I haven't made jam for many years!
Old Bird
;D
Hi Old Bird
This is 'processing' - it is a brief heat treatment that means the jam will keep longer in the jars. I think it helps create more of a vacuum once the lid is on....possibly... :)
Quote from: darren2007 on June 19, 2009, 22:56:28
thank u skyblu just made your recipie very easy but i think it was abit to sweet will be making again but goin to add a little less sugar next time
you're very welcome - sorry you found it a bit sweet, I think I agree...so on my next batch I was a bit less precise and just didn't quite dump the whole bag of sugar in! haven't tried it yet but it looks fine... :)
I get about 6 'average' size jam jars out of a batch
lol
i love this site
educational and informative and fun
i think heating the jars is to ensure that there is a good seal on the jars and to ensure that the risk of dreaded botulism - passed on by the Clostridium bacteria is zero
dax