Here in the UK it’s just entering strawberry season; a time that here in the UK strawberries are ripe and ready for picking and eating. Traditionally it’s 6 weeks long from the start of June to the middle of August, but nowadays the increased use of polytunnels lets strawberries be ripe enough to be picked from April to December.
The process of making strawberry jam really isn’t hard at all, but is extremely rewarding.
It’s hard to find something sweet that this strawberry jam isn’t delicious with, whether it be over ice-cream, mixed in with yoghurt, or eaten by the spoon load. And believe me, it’s very possible to empty a jar in a day by having it with everything; the texture is perfect and so is the colour.
Time to Jam
What you’ll need
- 500g of strawberries grown in the UK
- 500g of white granulated sugar
- The juice of one lemon
- The juice of one orange
- A couple of jam jars
- Put a saucer in the freezer, you’ll need this later to test if your jam is ready
- Cut the top of your strawberries off and wash them under a tap
- Throw all of your ingredients into an adequately large saucepan
- Mix it around making sure that you are coating all your strawberries
- Keep the heat down low and wait for your mixture to start to boil
- Stir gently once your soon-to-be jam starts to boil for 5-10 minutes or even longer. Start putting small spoonfuls on your frozen saucer from 5 minutes to test the consistency
- Once your jam is your ideal consistency after cooling on your frozen plate leave it to cool for 20-30 minutes before spreading evenly between sterilized jam jars. Feel free to pass the jam through a sieve to remove the lumps, but I like to keep them in
There you have it, perfect strawberry jam that tastes like jarred summer. Assuming that you sterilized your jars well, your jam will last for months and months.