I know a lot of us find making Strawberry Jam difficult to get to a decent set. I recently came across this recipe and method, using pectin & citric acid, so I am passing it on. It is very precise about quantities, which I find very helpful. I have to add that I haven't tried it yet but I am definitely going to. Here is the link.
If you try it before I do, please let us know how it turned out.
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
I have to confess when making strawberry or raspberry I add some apple. No one has noticed yet!
Got 5 punnets of strawberries today at half price, so going to make some jam. Not sure whether to have a go at this recipe or stick to my balsamic version. Just chopped them up, they are a bit pasty looking, not nearly as gorgeous as the few I've hadfrom our garden, but hey ho, they'll still make jam.
Got another few hours out in the fields digging out ragwort before I make a start of the cooking of the jam, so will update later
i get all the good jobs...well to be fair, both Mike & I were doing it, and Jessie was chasing hares all afternoon.
The ragwort is just coming in to flower, so we need to tackle it now, it really annoys me how the council allow it to flower on roadsides, they are not supposed to let it get to seed point, we work so hrd to try and keep our fields clear of it and then we see it on roadsides and field edges and and
To keep on topic, 16 Jars of strawberry jam made, got three fairs this weekend so hoping to sell lots. Made the balsamic version in the end but with a nod to simplicity and added powdered pectin, have to admit it was brill, from first turning cooker on, it was in the jars within 30 mins.
How does the balsamic vinegar affect the taste?
I use the same amount of sugar but boil for less time. I do this with cherries, damsons, raspberries and blackcurrants. I use it as a sauce with ice cream, yogurt etc. it is bit hit and miss so sometimes I get jam and sometimes sauce but both are welcome.
Probably as I know this happened before. You could try re boiling and adding more sugar. Works well as ice cream sauce too if it fails as jam.
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