Seasonal Recipe of the week
The Strawberry season is here and what could be nicer than making your own strawberry jam. With scones for teatime, for breakfast with wholemeal toast, or a filling for sponge cakes. You could still be eating it when the sun has long gone, and the taste of Summer will still be there.
1kg small firm Strawberries
0.75kg jam sugar
Juice of 1 lemon
Knob of butter
Hull the Strawberries and place them with the sugar in a large pan.
Place a saucer in the freezer you will need this to test if the jam is ready.
Heat gently to dissolve the sugar, there should be no visible sugar crystals, add the lemon juice, bring to a brisk boil and boil for 5 minutes. Test by dropping some jam onto the saucer leave a minute or two and push the jam with the edge of your finger, if it wrinkles and appears set, your jam is ready to pot, if it is still a bit runny boil for another couple of minutes then test again.
Stir the butter into the jam this will disperse any scum that may have formed.
Pour into warmed jars (approx 6) and place a waxed disc on the top. Put the lid on the jar , label and store in a cool place.
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