Food recipes
How a nervous breakdown led to the best jam in the world
How a nervous breakdown led to the best jam in the world Ingredients: strawberries, raw sugars, granulated Directions: Gently heat the strawberries in just enough water to prevent them from sticking on the pan. Once t...
How a nervous breakdown led to the best jam in the world
Ingredients:
strawberries, raw
sugars, granulated
Directions:
Gently heat the strawberries in just enough water to prevent them from sticking on the pan.
Once the juices from the strawberries have started to come out, depending on the size of the strawberries you can either mash them or leave them whole.
Then add the jam sugar to the pan and on a gentle heat, stir it in and let it dissolve.
Once the pan starts to boil, turn the temperature up and bring the pan (whilst stirring) to a rolling boil.
Generally you will only need to let it boil fully for a few minutes.
Check to see if it has reached setting point.
I do this by using the wrinkle test: put a couple of small plates in the fridge and when you think that the jam is at setting point, take the pan off the heat and put a small amount onto one of the plates and put it back in the fridge for a minute, then take it out and push it from one side to the other with a finger.
If it 'wrinkles' it has reached setting point; if it just separates you need to get that rolling boil going again for another minute and repeat the test until setting point is reached.
Leave the jam to cool for a few minutes stirring every now and then before bottling up.
Stirring will make sure that the fruit is evenly dispersed through the jam and not just floating on top.
Bottle into sterilised jars (wash in warm soapy water then pop into an oven at 160C for 20 minutes and 5 minutes for the lids).
I don't use a jam funnel as I much prefer using a measuring jug as that way I am able to see how far up the jar the jam is.
Fill to within 2-3mm of the top of the jar and put the lid on straight away - this gives a nice vacuum seal to the jar.
Ingredients:
strawberries, raw
sugars, granulated
Directions:
Gently heat the strawberries in just enough water to prevent them from sticking on the pan.
Once the juices from the strawberries have started to come out, depending on the size of the strawberries you can either mash them or leave them whole.
Then add the jam sugar to the pan and on a gentle heat, stir it in and let it dissolve.
Once the pan starts to boil, turn the temperature up and bring the pan (whilst stirring) to a rolling boil.
Generally you will only need to let it boil fully for a few minutes.
Check to see if it has reached setting point.
I do this by using the wrinkle test: put a couple of small plates in the fridge and when you think that the jam is at setting point, take the pan off the heat and put a small amount onto one of the plates and put it back in the fridge for a minute, then take it out and push it from one side to the other with a finger.
If it 'wrinkles' it has reached setting point; if it just separates you need to get that rolling boil going again for another minute and repeat the test until setting point is reached.
Leave the jam to cool for a few minutes stirring every now and then before bottling up.
Stirring will make sure that the fruit is evenly dispersed through the jam and not just floating on top.
Bottle into sterilised jars (wash in warm soapy water then pop into an oven at 160C for 20 minutes and 5 minutes for the lids).
I don't use a jam funnel as I much prefer using a measuring jug as that way I am able to see how far up the jar the jam is.
Fill to within 2-3mm of the top of the jar and put the lid on straight away - this gives a nice vacuum seal to the jar.