strawberry jam

8th May 2011

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Someone had left a big bucket of beautiful, very ripe strawberries in my kitchen while I was out on my afternoon walk yesterday.  I am sure I will find out who it was over the next few days.  Living in a Moshav and having a very open house allows neighbours, friends and children to wander in and out as they please. They look like they were picked fresh from the fields which are nearby.  We are spoilt with our strawberries this time of year,  being able to buy them freshly picked from the fields, if the time it right.  Perfectly ripe for strawberry jam.  This recipe is based on Anna’s recipe and it makes about 6 medium jars which I freeze as I need them.  What I love most about this recipe is that it allows for the sweetness of the strawberries to come through without being overpowered by the sugar.  Because of the less sugar, it is a little on the watery side and I do end up scooping it out with a spoon onto my bread.  The taste is sensationally strawberry-sweet!

I have grown them in the garden a few times, but the ruby-red, ripening fruit would lure in my three peacocks, and they would always find them before I did.  Now I have replanted them in a sunny corner in the garden, just outside my kitchen window, so I can enjoy watching our peacocks find them as a surprise treat.

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strawberry jam

For jam making I prefer the smaller strawberries, they have much less water content.  If using the larger ones buy them very ripe.  This is a very easy recipe that requires no chopping.

Makes 6 – 7 jars

ingredients :

2 kg small strawberries, topped

600g light brown sugar

preparation :

No need to chop the strawberries just rinse well and top them.   Place in a wide, deep saucepan and sprinkle over the sugar, allow them to sit overnight, so all the juices can be drawn out of the strawberries.

The next morning, bring to boil and boil rapidly for 20 minutes.  Turn off the heat and allow to settle for half an hour.  I take a potato masher and roughly break up the strawberries, then scoop up all this red goodness into sterilised glass jars.  Because of the low sugar content, this jam needs to be refrigerated.  Close your eyes and enjoy the lingering smell that fills the kitchen, just for a moment or two.

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Goodness shared by Stacey

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