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Green Rosie

Strawberry Jam - that sets every time


Equal weight of white sugar


1. Remove the hulls from the strawberries then cut the bigger berries into 4 and smaller ones into 2.
2. Mix together the sugar and strawberries in a large bowl
3. Cover with a tea towel and leave in a cool place for 24 hours
4. After 24 hours the strawberries will be swimming in a sea of juice, drawn out by the sugar. Add to a large pan with plenty of space to rise up and bring slowly to the boil, ensuring the sugar dissolves before boiling point is reached
5. Boil for 5 minutes.
6. Return to a cool place, cover and leave for 2 days.
7. After 2 days bring to boil and fast boil (rolling boil) until setting point is reached* - usually 15-20 minutes.
8. Spoon into hot, sterilised jars and add lids whilst hot.

* To Test for Setting Point
Place a china plate in the freezer. Place a very small amount of jam on the cold plate where it will quickly cool. When cold push it with your finger and if setting point is reached the jam will wrinkle slightly when pushed. If no wrinkles appear, continue to boil for a few more minutes and test again.

Of course . . that's where the missing saucers are . . in the freezer . . doh
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