Monday night preserving - my nemesis strawberry jam

Those of you who have been with me since the beginning will remember my devastation last year when I lost a lot of my jams to mould. Some people may roll their eyes at the thought of being devastated over something like that. However when you look at the time spent growing, nurturing and tending to fruit, the cost involved for the recipe and the time taken to make it, it becomes more understandable I think!
So you can imagine what was in the back of my mind when I collected these beauties. Yes it is strawberry season again and I love it! Daily pickings from now on?

I harvested just over 1kg with some of them not making it inside as you've got to eat the first few stood there on the veg plot, right? Yummy they were too.
I followed Pam Corbin's (River Cottage Pam the Jam for those who don't know) recipe in her preserves book.
She suggested mashing 200g of strawberries with 200g of granulated sugar and warming through then adding the remaining 800g of strawberries and heating slowly until soft. So off I went.

I then added another 300g of granulated sugar and 450g of jam sugar plus 150ml lemon juice which I was surprised at but maybe that's needed because it wasn't all jam sugar?
The colour was changing to that amazing deep red you get from the strawberries cooking.

I brought it to a rolling boil and waited for it to get to temperature which was around 7 or 8 minutes.
In the mean time I sterilised the jam jars in the Aga and the lids on the top in a pan of boiling water.

I am really pleased with the results and will be keeping a close eye on these jars for any sign of mould. These little ones are testers for the Christmas hampers I am going to be doing.
Thanks for reading my Monday night preserves rambles. Next week is rhubarb relish and rhubarb wine.

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