We interrupt this blog post to announce that today (19 July 2014) One Punnet Strawberry Jam won 1st Prize in the Byfleet Parish Day Show! Second year running that I’ve won, last yearit was my Peach & Apricot Jam! End of boast!
Sometimes you want something nice and you want it now. This was me the other day when I wanted some nice homemade jam to put into a Victoria Sandwich. Inspired by watching the contestants of Great British Bake Off I decided to knock up a small batch of jam using the remainder of a large box of strawberries I had in the fridge. Not having planned my jam I didn’t have any sterilised jars to hand so just grabbed a short glass from my dishwasher and put it in a warm oven. The beauty of this jam is that you don’t need to own a huge preserving pan as your largest saucepan should be fine. I used half my jam in my Victoria Sandwich and the other half was enjoyed with scones and clotted cream. My first attempt had far too much lemon juice in it so I reduced it to 1 tsp for my second attempt which was perfect; I don’t like stiff jam that you can stand a spoon up in! My husband didn’t notice anything wrong with my first batch and I overheard him raving about it and the Victoria Sandwich to his mother!
You can scale this recipe to whatever size punnet of strawberries you have – it’s just equal fruit to sugar and then scale the lemon juice up as necessary. If you’ve never made jam before I hope that this simple and quick recipe will inspire you to take the plunge – you can have delicious jam potted up within 20 minutes (the actual jam only takes about 10 minutes to make)!
As my strawberry jam is made with this season’s fruit I am entering it into Four Seasons Food Spring challenge run by Louisa at Eat Your Veg who is hosting and Anneli of Delicieux. For the same reason I’m also entering Ren Behan’s Simple & in Season challenge. I’m entering Javelin Warrior’s Cookin w’luv Made with Love Mondays challenge as my jam is made from scratch with all natural ingredients. Finally I’m also entering Recipe of the Week run by Emily at A Mummy Too!
- 230g Hulled strawberries, washed & dryed (1 punnet)
- 230g Granulated sugar (equal to strawberry weight)
- 1 tsp Lemon juice, freshly squeezed
- A knob of unsalted butter (optional)
- Puts 2 sterilized (or straight from dishwasher) small jars or one 250ml capacity jar/glass in oven at 140⁰C for 15 minutes and leave there until needed.
- Put 2 small plates in freezer to chill.
- Put the strawberries in a large saucepan and crush with a masher.
- Add the sugar and lemon juice.
- Heat gently, stirring with a wooden spoon until all the sugar has dissolved.
- Bring to the boil and time for 5 minutes, stirring occasionally.
- Test a drop of jam on a chilled plate and place in the fridge for 30 seconds.
- Run your finger through the drop and if tacky it’s ready.
- If not boil for another minute and retest until ready.
- Skim any scum off the top with a spoon and add a knob of butter to disperse any remaining scum if you wish.
- Ladle into 2 small 125ml clip top jars or 1 250ml jar and seal with lid/s immediately. You can alternatively use a glass with a wax paper disc, leave to cool and then put cellophane on with a rubber band.