Ahhh Summer. Long days, sun burnt legs and wasps coming along to ruin your fun. Bastards. There was a grand total of 6 of the killjoys in my kitchen when I made this recipe. I suggest when making this brilliant jam you make it on a cool day so you can have the windows closed. Like a fool that I am I had the windows wide open to get some air flow just welcoming the winged beasts.
Jam is super easy to make and makes use of the Summer’s beautiful harvest. I had a lot of strawberries left over making my Afternoon Tea Ice Cream and you always need a jar or two of good jam to slather on your toast in the mornings.
I added some sour cherries and cranberries to the mix to add some extra flavour and texture. You can puree down the strawberries for a smoother texture but I like big chunks of the fruit. I also used less jam sugar as I wanted a softer set jam but you can use the same quantity of fruit to sugar to get a firmer set jam.
- 1.5 kg fresh strawberries, halved and hulled
- 1 kg jam sugar
- juice of 1 lemon
- 340g dried berries and cherries – I used a combination of sour cherries, cranberries and blueberries
- Prepare your jars before use, I add all the empty jars with the lids removed into a big metal bowl, pour boiling water from the kettle over the jars and lids. Make sure they are all covered. Leave to sit while you make the jam.
- In a large stock pot, add the In a large stock pot, add the strawberries, sugar, lemon juice and dried berries. Squash some of the strawberries to start releasing the juices. Over a low heat
- Gently heat the mixture until the sugar has dissolved,(no longer a gritty feel at the bottom of the pan when stirred), bring to the boil then rapidly simmer the mixture for 15 minutes.
- I’ve never really tested the setting point of my jam as always had good results using jam sugar but if you want to test it, drop a little jam onto a chilled plate that has been in the freezer. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.
- Carefully take the pot of the heat. Using tongs carefully remove a jar from the water and shake any water left (don’t use a cloth or get your fingers in the jar or it will short the life of your jam), place on a plate and using a jam funnel and ladle, pour in the hot jam to the lip of the jar. Using the tongs again remove the lid from the water and carefully place on the jar. Using a tea towel, tighten the lid as much as you can.
- Leave the jars to cool and tuck in on your breakfast treats.