Tuesday 24 May 2011


Click here for the 'Seeds of Eaden' seed shop

I love making jam.  Its so simple and the taste of home made jam is comforting.  You can make up several batches at a  time, restricted only by how many jam jars you can acquire.
This recipe is for strawberry jam as at this time of year I enjoy strawberry picking.  Delicious on toast, but even more delicious with scones. Makes 3 kg/6.5 llbs jam.
  • 1.8 kg Jam Sugar
  • 2 g fresh Strawberries
  • 3 lemons
  • 25 g butter
  • Jam jars, sterilised in hot water
  • Waxed Jam discs
  • funnel
  • Labels
Wash the strawberries and cut into quarters. Cut the lemons into half and squeeze to obtain juice. 

Place the strawberries, sugar and lemon juice into a large saucepan on the hob and cook gently until the sugar has dissolved, stirring constantly.  Do not allow the mixture to boil.

Once the sugar has dissolved boil at high heat for 4 minutes. Remove from heat and test setting point of jam by smearing a teaspoon of jam onto a cool plate, allowing it to cool for several minutes. Push your finger through the jam and if it wrinkles it is ready.  If it is not ready, boil the mixture for another 2 minutes on high heat and repeat the test until it is ready.

Take the pan off the heat and add the butter to the mixture and stir. This helps to remove any scum on top of the jam.  Cool for 10 minutes prior to jarring or the fruit will rise to the top.

Place the mixture into sterilised jam jars using a funnel and place a waxed disc on to of each pot.  Place the metal lid on the jar directly after as the heat of the jam will help to seal the jar. 

Label each jam jar and store in a cool cupboard for up to 6 months.  Keep refrigerated once opened.

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