Strawberry glut – or allotment jam

Wimbledon coming up and so are the strawberries.
Wimbledon coming up and so are the strawberries.
900 grams of strawberries.
900 grams of strawberries.
800 grams of caster sugar and 4 tablespoons of fresh lemon juice.
800 grams of caster sugar and 4 tablespoons of fresh lemon juice.
In a large heavy-based pan put all the strawberries and squash them with a potato masher. Add the sugar and lemon juice and stir over a gentle heat until the sugar is dissolved. Then increase the heat until a rolling boil is achieved, stirring often to prevent sticking. Maintain this until the right temperature is reached 105*c or until a little jam put on a cold plate wrinkles slightly when pushed with a fingertip. Decant into hot sterilised jars. This is a soft set jam as the strawberries do not contain much pectin but it is a lovely colour and ideal with scones!
In a large heavy-based pan put all the strawberries and squash them with a potato masher. Add the sugar and lemon juice and stir over a gentle heat until the sugar is dissolved. Then increase the heat until a rolling boil is achieved, stirring often to prevent sticking. Maintain this until the right temperature is reached 105*c or until a little jam put on a cold plate wrinkles slightly when pushed with a fingertip. Decant into hot sterilised jars. This is a soft set jam as the strawberries do not contain much pectin but it is a lovely colour and ideal with scones!
Of course this was our second batch of strawberries. The first few pounds were consumed by our delightful grandchildren and this lot were used variously to make Rhubarb, Strawberry and Ginger Compote (posh stewed fruit) - this was a great favourite with our Spanish visitors, Ed and Lola and easy to make - fruit of various types, fresh ginger cut into spillikens (little sticks) and sugar to taste - I use a tiny amount of water just to stop sticking. Bring it gently to the boil, stirring frequently until the right consistency of softened fruit seems to be right - judge by eye, after all
Of course this was our second batch of strawberries. The first few pounds were consumed by our delightful grandchildren and this lot were used variously to make Rhubarb, Strawberry and Ginger Compote (posh stewed fruit) – this was a great favourite with our Spanish visitors, Ed and Lola and easy to make – fruit of various types, fresh ginger cut into spillikens (little sticks) and sugar to taste – I use a tiny amount of water just to stop sticking. Bring it gently to the boil, stirring frequently until the right consistency of softened fruit seems to be right – judge by eye, after all “you first eat with your eyes”, so looks in this case are everything. Due to enormous amounts if rhubarb, I also made Rhubarb and Orange Marmalade – a lovely and simple and foolproof recipe from Lakeland; as well as Rhubarb and Date Chutney – yet to be tried but it smelled enticing and sneaky previews from the pan seem to indicate a rich, sweet chutney. Ready next month.

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