Wholesome Food Recipes
Jam Making - Strawberry
Jam
The easiest of jams, if you are doing this the correct way and want jam that lasts a couple of years; you do need a sugar thermometer.
You need the same amount of sugar as fruit. You can make a large quantity using over 6lbs strawberries (makes 12 jars) but the odd punnet of out-of-date strawberries in the supermarket will do just as well. I shall use 8ozs as a guide to making just one pot of jam.
8ozs strawberries
8ozs preserving sugar
Using a heavy-based pan, slowly dissolve the sugar with the strawberries,
stirring.
Now leave to come to the boil and boil rapidly, stirring occasionally,
until the jam reaches setting point.
Have your jar or jars ready, having been washed out with boiling water and kept warm and dry. Pot the jam immediately, cover with the greaseproof disc and cover. Allow to cool then keep in a cool, dark cupboard.
Damson and blackcurrant jams
As for strawberry
FRUIT SPREAD
This time you need half the amount of sugar to fruit. Any amount will do, even a mugfull if that is all you have. You don’t even need to weigh the sugar, you can guess. Simply boil the fruit and sugar taking care to stir, then put a drop on a cold saucer.
When it is slightly cool, push it with your fingertip. It should wrinkle. This means it is ready to pot. Out into a clean, WARM jar cover and keep in the fridge, lasts about 4-6 weeks.
LEMON
CURD (small amount)
Lemon curd must not be made in a pan which is directly over heat. You can use either a double-boiler, or a pan or bowl set over another pan of boiling water.
3 eggs, beaten
4 ozs butter
8 ozs caster sugar
rind and juice of 3 lemons
Put all the ingredients in a double boiler or a bowl over simmering
water. Lightly beat until the sugar dissolves, then continue stirring.
The mixture should begin to thicken until it resembles custard.
This takes anything from 15-30 minutes, depending on how hot the
water is.
Have 2 very clean, warm jars to hand, pour in the lemon curd and
cover with a disc or greaseproof paper immediately. Leave to go
cold. Keep in the fridge and use within one month.