Recipe: Foolproof strawberry jam
You will need
• 1.5kg (31b, 6oz) strawberries, wiped clean and with
the stalks removed
• Juice of large lemon
• 2 kg (41b 8oz) jam sugar, heated for 20 minutes in a
• Knob of butter
• 5 X 375 (l3oz) sterilized jars
Put a small plate in the fridge to cool. Place the fruit and lemon juice in a stainless steel (aluminium can react with acid fruit) preserving pan and heat until the juices run. Crush with a potato masher and cook for a further 5 minutes without boiling.
Add the warmed sugar and stir until completely dissolved, still being careful not to boil. Add the butter. Then, increase the heat to maximum and bring to a full rolling boil that cannot be stirred down. Start timing and boil for minutes.
Remove from the heat and test whether it has set by dropping a teaspoonful of jam on the chilled plate, leaving for a minute and seeing if wrinkles form when the surface is pushed with a spoon. If they do, the jam is ready and can be poured into sterilized jars (fresh from a hot dishwasher will do), labelled and stored. If not, boil up again and test a few minutes later.
If giving your jam away as presents, make pretty cotton covers and secure them with string or an elastic band. Using a print featuring the fruit you have used is a nice touch.
Excerpted from Homemade: Gorgeous Things to Make with Love by Ros Badger and Elspeth Thompson. Copyright 2009 by HarperCollins. Excerpted with permission by HarperCollins. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.