Now I think it's worth mentioning that my mum did most of the work on the actual jam making and so she should take the credit. However, I did point the camera and take the notes... (I also did some of the stirring!).
When making jam it is useful to get your hands on a preserving book - especially if you are looking to try out different jams and preserves. However if you are just looking for the one recipe, try t'internet! The book that we went by is The Preserving Book by Lynda Brown. The steps within this book are simple enough to follow, it has pictures (which is always lovely) and it is choc-full of all different kinds of recipes for jams and preserves.
- 1kg of strawberries
- 6tbsp lemon juice
- 900g granulated sugar and 5-6tbsp of strong pectin stock OR 900g of jam sugar
We changed the amounts to suit how much jam we needed.
Step One - Hulling and Halving the Strawberries
Hulling the strawberries quite simply means removing the stalks from the strawberries. Although they look pretty, they do nothing for the jam! Once this has been done, the strawberries will need halving. If you get a particularly big strawberry, it may be worth quartering them. The strawberries do not need to be cut up any smaller or mushed as they will be broken down during the jam-making process. It's also nice to keep a little bit of texture in there.
Tip: We bought the strawberries when they were at their ripest as this is usually best for jam making. They are also cheaper this way too as there is little time left before they go mouldy. The timing was just right as jam can keep for around 9 months and the wedding was about that far away at the time. This is something that you need to take into consideration when planning a preserve - when is it needed for? when should I buy the fruit? Which fruit is in season? How much fruit do I need? We had 20 punnets of strawberries to produce the amount of jam needed.
Once the strawberries have been cut up and transferred into a preserving pan, the lemon juice needs to be added. The reason for this is that acid needs to be present for a gel to form - allowing the jam to set and not be too runny. Lemon juice or citrus fruit is normally added for this to happen.
Tip: Don't worry if you don't have a preserving pan. A heavy-based saucepan or similar will do. We used a big casserole pan - you just need to make sure that during the process, you keep stirring so that it doesn't stick.
In the Meantime...
Whilst the jam was heating and I had no other notes and photos to take until the next step... I sat out in the garden and made some discs for the jam jars. Wax discs are used to sit on top of the jam once it has been put in the jars. This helps to stop air and bacteria getting to the jam - preventing it from going mouldy. I went for the more cost effective option and made my own out of grease-proof paper.
I simply drew around the neck of one of the jars and cut them out. It took a while as I had to make around 70 discs! But I had to wait for the jam anyway.
The strawberries need to cook gently until they are soft. Once the fruit has softened, it is time to add the sugar. I don't mean to state the obvious, but it depends on how much jam you are making as to how much sugar you use. For this particular pot-full we added three and a half bags! Once the sugar has been added, keeping the jam heating gently, it needs to be stirred until dissolved. I love the scent of the jam at this stage, it smells gorgeous!
Tip: When stirring, if it feels gritty along the bottom of the pan, you know the sugar hasn't dissolved.
Step Four - The Rolling Boil
Once the sugar has dissolved, the heat needs to be turned up to allow the jam to boil. Once it has reached what is called a rolling boil, it needs to cook until it reaches the setting point. To test for a set, you need to remove the pan from the heat.
There are a few ways to test for a set. The technique we used was to put a teaspoon of boiling jam on a saucer that had been chilling in the fridge. Allow the jam to cool and then push it from one side with your finger. If the jam slightly wrinkles and your finger leaves a trail on the plate, then the jam has set.
Step Six - Skimming
Using something as a skimmer (like a flat spoon), skim off any surface scum. This is the froth that forms on the top of the jam. The jam then needs to be left to cool slightly so that the berries are distributed evenly throughout the jam and a thin skin forms on the top.
Step 7 - Fill 'em Up!
Then its time to ladle the jam into warm sterilised jars! Jars don't usually come ready sterilised due to handling in factories. There are a few sterilising methods, but the two we used were the oven and the dishwasher.
Oven: Wash the jars and lids in hot water and drain upside down. Then pop them in an oven heated to 140°C/275°F/Gas Mark 1 and leave to sterilise for around half an hour.
Dishwasher: Simply wash the jars and lids on a hot wash.
The main reason we used both methods was because we had over 70 jars and lids to sterilise and needed as much room as possible!
Once the jam has been ladled into the jars, cover it with the wax / grease proof paper discs, seal the jars with the lids and store in a cool dark place. Once opened, you need to keep your jam in the fridge.
We deviated from the recipe slightly and added ground black pepper to the strawberry mixture. This brings out the flavour of the strawberries even more... and it really worked (even if I do say so myself). Next time you have a bowl of strawberries, instead of reaching straight for the sugar grab your pepper grinder. Take my word for it, its scrumptious!
Now all I can do is sit and wait until the big day... and hope that the jam is still as yummy as when I tasted it during the making process! Until then, I shall keep my fingers crossed.
Have a go at making jam, it really is rewarding. I already know what I want to try next!
- Fig & Vanilla Jam
- Pumpking & Orange Spiced Jam
- Spiced Port & Plum Jam
I hope you enjoyed my jam making post... and most of all I hope those of you that get it, enjoy my jam!
Keep watching this space.