Strawberry jam recipes
Our top 3 of 4 Strawberry jam recipes
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Strawberry Tarragon Jam
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Mari Williams' Three Simple Steps To the Perfect Strawberry Jam
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Strawberry Conserve (like Jam)
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Ingredients
- 8 cups granulated sugar
- 10 cups crushed strawberries
- 1 cup finely chopped tarragon leaves
Method
- 1.Combine sugar and strawberries in saucepan. 2.Bring to a boil.
- 3.Add the tarragon leaves.
- 4.Let simmer and stir often until thick. Skim off foam.
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Mari Williams' Three Simple Steps To the Perfect Strawberry Jam
by Mari Williams
Views 82, Added Mon Jul 12 2010
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Add commentIngredients
- 1kg strawberries
- ½ lemon
- 450g jam sugar
- pectin
Method
- To make 2.5kg (5lb 8oz) of jam, first wash, hull and pick through 1kg (2lb 4oz) fresh strawberries, discarding any blemished or overripe fruit. Handle carefully so as not to bruise them. To remove the hull, or calyx (the green leafy top), angle a sharp knife and cut in a circular motion around the hull and into the flesh beneath. Chop the strawberries into quarters and place in a large, heavy-based pan and add the juice of ½ a lemon
- Add 450g (1lb) of jam sugar with pectin and stir together. Leave for 1 hour. Freeze a few saucers to test for the setting process later. Bring the pan to a rapid boil, skimming off any scum. After 15-20 minutes, take a frozen saucer and drop some jam on to it. Allow to cool for a minute, then push your finger in - if it wrinkles, it's ready, if not, continue boiling. Keep testing until the jam has set. Leave for 15-20 minutes to stop it rising in the jars.
- Spoon the jam into sterilised jars. Seal tightly with screw-top lids while the jam is still hot, and write labels with the date when they were filled. If the jars have been sterilised properly, the jam should keep for 6 months in a cool, dry place. (To sterilise jars, wash with very hot water or put through the hot cycle of a dishwasher. Place the jars on a baking tray and bake at 160C/gas 3 for 10-15 minutes. Keep them warm until you fill them).
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Add commentIngredients
- 1 kg Small strawberries
- 1kg preserving sugar
- of 2 lemons lemon juice
Method
- 1. Put alternate layers of strawberries and sugar in a basin. Cover and leave to stand in the fridge for 24 hours.
- 2. Transfer the fruit and sugar to a pan, bring slowly to the boil and simmer for 5 minutes.
- Pour back into the basin (or if you are using a stainless steel pan just leave it in it) cover, and leave on the side for another 24 hours.
- 3. Transfer to a pan or if you didn't transfer to a bowl put the pan with the fruit and sugar mixture back on the hob and bring to the boil (not too fast in case of burning), and boil until setting point is reached. I boiled it for 8 minutes and it set first time.
- 4. Remove from the heat and leave to cool a little until the fruit begins to sink in the syrup.
- 5. Stir and pour into small, hot sterilized jars. Cover immediately.
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