Today comfort of food. Even if homemade jam not a personal favourite it’s still a simple skill that can pleasure bring. Here a recipe choice but half the fun is making this your own and a google wander will bring many treats on the way.
2kg small ripe strawberries
1.7kg jam sugar
Juice of 2 lemons
Enough to fill 4x 200ml jars.
There seems to be an obsession with perfect set. If you prefer runnier jam then just add less sugar but note it also reduces how long it keeps. If you halve sugar will need to eat same day.
Mash or cut up (or both) the strawberries how much depends on if you like pieces in your jam. Put strawberries, sugar and lemon juice in thick-bottomed pan. Boil the jam for about 15mins stirring regularly. Take off the heat and skim off the pink scum.
Can eat straight away with freshly baked scones but will keep. Pour into sterilised jars (dishwasher or oven) and cover with a disc of waxed paper, seal and store.
Feel like a domestic goddess?
Have a good day