Strawberry Jam

When my I received a picture of my Grand daughter's jamming session,  I knew it was time to get serious, and make a batch to stash away for the winter.

I picked up several punnets of strawberries in town, and then looked around for sugar.  Mr M likes his jam with a fairly firm set, but can also detect too much lemon juice too.

This year for the strawberry jam, I've resorted to adding Pectin alongside the juice of a lemon.  I did have half of bag of the preserving sugar to use, and had a few bags of the standard granulated sugar.  When I read that the liquid pectin Certo had sulphites as a preservative,

I thought to avoid it, then found some Tate and Lyle Pectin in Waitrose.  This is dried and has no preservatives listed on the packet.

Looking forward to scones and strawberry jam!

Not a 'season correct' preserve

Who would think of making strawberry jam in the middle of January.  The guys at Kenilworth market have been pleading with me to buy some seville oranges.  They do look great, but I have about 5 jars left in cupboard, and I would really like to be making some grapefruit and lemon soon, so I think for the first time in years, I shall pass on the Seville.

However they had some punnets of wonderful looking, no doubt hot house strawberries, and since we were out of that preserve, bought some.  I think they must have been destined for the catering market since they weighted 750g each.  Anyway the boy says it taste lovely.

Strawberry Jam with Tate & Lyle preserving sugar

For many reasons, I've been less eager to make preserves recently.  I could name a few:  My cupboards were already full, if I made new ones, I would want to start on those, and the older ones linger, I've had other things to do, places to go, etc.  

When I had a look up at the pictures loaded up by my family, I loved this one of my grand daughter playing at making jam in the garden....it put me to shame!  But I also had this proud feeling that grand daughter was taking after her Mum, and me too!  I must not forget my son, I remember him picking several pounds of blackcurrants and redcurrants for jam and jelly making when he was less than 10 years old.  I had not even asked him, but I suspect it was a ruse to stay up late, maybe he has different memories of this.  

I planned on making piccalilli, but felt the cauliflowers at the market were not quite up to my standard, but as my dearly beloved was begging for strawberry jam, and the berries looked bright and fresh and not over ripe, that made up my mind.  I also decided to get some of Tate & Lyle's preserving sugar with added apple pectic.  Last time we had strawberry jam at breakfast, and my dear friend Vicki was witness to this, my dearly beloved said that he felt the last lot of jam was NOT quite set enough for him.  Forget the soft set, the compote, the whole fruit, for him...However the customer is always right, and he is the one who eats this jam, and not I.

I followed the recipe on the packet of sugar, but added more fruit, around 10% more!  It has worked very well, the jam is bright and fresh tasting, and nicely set.  I had nearly decided to give up making strawberry jam, but when I read the contents on the shop bought jars, I decided to try again, and now I feel confident to make even more....but there was still all the mess and the washing up...very worth while.  I'll probably make some brioches Sunday morning breakfast to go with this.

Sweet Eve Strawberry Jam

Just before I went on holiday, I spied some delicious looking strawberries in Waitrose, and was amused by their name:  Sweet Eve.  Even though I ought to have been getting the house ready for our departure, I found time to use the macerating technique.

It was a  sunny day, and the conservatory warm and sunny is the ideal spot, but windows and doors needed to remain closed as the wonderful smell would have attracted any late flying wasp in the vicinity.  Within a couple of hours, the juices were starting to flow out and dissolve the sugar.

After some packing, I returned to find the concoction ready for the stove.

Just a few small jars, and they had to wait till we got back for the labelling.  Last week I was focused on getting all the washing and ironing from the holiday done, and getting ready for my first time as Chairman of Kenilworth in Bloom, as it was our annual prize giving evening.

Finally the jars are labelled up.  I decided to call the preserve Eve's Strawberry Jam.  I found a detail of a very old recipe, where a few cloves were added to the boiling.  I haven't tasted it yet.  The recipe was from the times when spices and sugar were really only for the very well off....

As I labelled up the jars, my thoughts turned to a lady I used to work with called Eve.  We are no longer in touch, but I have fond memories of her.  She was the only lady in the Department who worked Part-time, and whilst we all worked long hours, she seemed to have the work life balance just right.  She had time to make jam, biscuits, and knit, and I still have some lovely hand made christmas decorations which she gave me.  I've had them for over 15 years now.

Strawberry Jam by special request in February

We have quite a variety of jams in the larder, but not the one most desired at the moment by Mr M.  After buying and consuming a jar of some of the finest Waitrose had, I decided to get some strawberries when we were at Warwick market and make some more.  With the warmer weather we have been having, it quite something to be able to have tea, scones and strawberry jam in the garden.