Someone left a big bucket of beautiful, ripe strawberries in my kitchen while I was on my afternoon walk. 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 nearby fields. We are spoilt with our strawberries this time of year, being able to buy them freshly picked from the fields if the time is right. These were perfectly ripe for making strawberry jam.
This recipe is based on Anna’s recipe, making six medium jars to freeze as needed. What I love most about this recipe is that it allows 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 lured 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.
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 straightforward recipe that requires no chopping.
makes 6 – 7 jars
ingredients
2 kg small strawberries, rinsed and topped
700g light brown sugar
pre-preparation
- Place the strawberries in a wide, deep saucepan and sprinkle over the sugar; allow them to sit overnight so all the juices can be drawn out of them.
preparation
- The following day, bring to a boil and boil rapidly for 20 minutes. Turn off the heat and allow it to settle for 30 minutes. Then, use a potato masher and roughly break up the strawberries.
- 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 for a moment or two.
Goodness shared from Stacey
