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Because this jam ha to be made in a measuring jug, it makes a relatively small quantity.
INGREDIENTS:
500g (1 lb 2 oz) strawberries, raspberries, blackberries or other berries (or a mixture)
4 tablespoons lemon juice plus the zest of 1 lemon
3 tablespoons of lemon juice
500 g ( 1 lb 2 oz) golden caster sugar - try unrefined sugar for subtly different taste
METHOD:
- Wash and hull the strawberries and place in a large microwaveable measuring jug with the lemon juice.
- Cook on full power for about 4 minutes or until the fruit is soft – the time this takes will vary according to the power of your microwave. (The time given is for an 800w or E rated microwave). Sir in the sugar and allow to dissolve completely. Cook, stirring every 3 minutes and removing any scum as it forms, until the jam sets when a little is placed on a chilled saucer. This will take about 16-20 minutes.
- Leave the jam to stand for 5 minutes before pouring into hot sterilised jars, (see section on tips for jam making). Seal tightly and allow the jam to cool completely before labelling and storing.
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COOK'S TIPS:
- Use dry, unblemished and not overripe fruit. Jam sugar is specified for some recipes – this is sugar with added citric acid and aids the setting of jam when using fruit with little natural setting agent (pectin), such as strawberries.
- All equipment must be scrupulously clean. First of all your jars and lids must be sterilised. If you have a dishwasher, put them through a high heat cycle (or wash and rinse them well in hot water) then place them on a baking tray and slide into a hot oven (gas mark 3/160˚C/fan 140˚C/325˚F) for 10-15 mins. Keep them warm until you pour in the jam. Always seal jams etc while hot.
- Use as little water as possible and cover the fruit with a tightly fitting lid.
Skim scum frequently while the jam is boiling or add a small knob of butter to disperse it.
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