Wednesday, 19 July 2017

Strawberry Jam



This year, much to my disappointment, our strawberry plants did not provide us with a bountiful harvest. We only managed to pick five!
Thankfully, our local greengrocer has had a plentiful supply of tasty Scottish strawberries at a very reasonable price which have provided us with some fruity deliciousness over the Summer months.
Is it just me or have this year's strawberries been particularly flavoursome? Tasting like strawberries should taste. Maybe it's been down to the extra sunshine we've been having. I'd like to think so.
The strawberry season is now coming to an end, so in order for us to be able to enjoy them for just a little while longer I decided to turn some into jam.
I used to think jam making was some kind of magical art, created in farmhouse kitchens and involving lots of specialist equipment, but I've recently discovered it is far more straight forward than I first thought. In fact it really isn't complicated at all. Just as long as you don't spill it over the kitchen work surface - that's when things can get very sticky!


To make this jam you need 950g strawberries, 800g granulated sugar and the juice of one lemon. This makes approximately three jars.
Hull and slice the strawberries and then crush them in the bottom of a large stockpot or heavy based saucepan using a potato masher.
Add the lemon juice and sugar then transfer to the stove top gradually increasing the temperature and stirring regularly until the sugar dissolves, then bring to a rolling boil.
Allow to boil for around ten minutes then transfer (carefully) into sterilised jars.


Just delicious served with freshly baked buttered scones and even better outdoors in the sunshine.
J. X