The Secret to Perfect Strawberry Jam

June 25, 2017 , In: Cooking, DIY, Preserving , With: No Comments
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Strawberry jam has always been my favourite, but I’ve found that when I make it myself, it’s hard to capture the taste of those really fresh, super ripe summer strawberries. But, through much experimentation, I’ve come up with a great recipe that’s absolutely bursting with flavour.

Ingredients:

Step 1: Mash Fruit

Cut the strawberries into small pieces, and measure out 4 cups. Place them in a large sauce pot with the lemon juice and lemon zest, and the calcium water. DO NOT SKIP THE LEMON. It may seem counterintuitive, but the lemon is what makes this recipe amazing. The lemon will intensify the flavour of the strawberries significantly, so make sure you add it in! Use a potato masher to mash the strawberries, and bring to a boil.

Step 2: Add sugar and pectin

Add the pectin to the sugar, and mix it in well. Actually do this, because otherwise you get gross pectin lumps in the jam, and the jam won’t solidify. Mix the sugar/pectin into the fruit once it comes to a boil, and stir continuously until it boils. Boil hard for 1 minute, stirring continuously, then take it off the heat.

Step 3: Put in Jars

This recipe makes 4 cups of jam, so put 4 x 250ml or 8 x 125ml jars and lids into a pot of boiling water. Boil for at least 5 minutes, and remove from the water only immediately before filling (a canning kit is great for this, as it has tongs designed to remove cans, and a magnetic utensil to remove lids from boiling water). Gently ladle the mixture into the jars, and put lids on immediately.

 

*Note on pectin – I’ve used lots of different types of pectin since I started making jam 15 years ago, and while they’re all ok, the Pomona’s is hands down the most reliable, even for low sugar, no sugar, and alternate sweeteners, and it doesn’t expire. It’s about twice the price as a single package, but you get 4-5 times as many batches as the single use ones. (Seriously, they should sponsor me. Pomona’s, if you’re reading, call me….)

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