Tuesday, 30 November 2010
I use less sugar than a recipe calls for and compensate with additional pectin when necessary. This means that the taste of the fruit comes out and the jam is a soft set. I firmly believe that we've forgotten what real jam should be like; it should ooze out of your scone under - or over depending on your preference, I'm an under personally - your clotted cream with a gentle squeeze.
Try this Strawberry Jam recipe. Trust me, you will not go back...
800g fresh or frozen strawberries, hulled (900g unprepared)
1kg Jam Sugar* (has added pectin)
Knob of butter
Makes appox. 1.5 kg
Add the strawberries to a large pan with the sugar (* I don't usually add all the sugar, I couldn't say exactly how much I add, it's a 'feeling' thing but it's about 3/4)
Heat gently whilst stirring continuously until the sugar has dissolved. DO NOT BOIL YET!
Whilst stirring you may wish to crush some of the strawberries with a masher.
Add a knob of butter.
Keep stirring, increasing the heat to bring to a full rolling boil (jam rises in the pan and cannot be stirred down). Boil for 4 minutes only.
Remove from the heat & pot into warm sterilised jars & cover.
This recipe is equally as good for raspberries and loganberries.