We're in a jam!
Strawberry and Raspberry Jam
“Strawberries. Geeeetcha sweet and juicy strawberries. Only a paaaaaand a punnet”.
Making jam is a very easy way to use up large quantities of fruit before it goes bad. Now that the long hot days of summer are over and we’re no longer craving strawberries and cream, what better comfort food than sweet fragrant jam on hot buttered soughdough toast.
We used this simple Strawberry Jam recipe by James Martin as the starting point for our preserve, but added a punnet of raspberries for a little tartness.
After some simple prep to clean the fruit, it's left overnight to get to know the sugar better. This helps the sugar dissolve and the fruit retain it's shape and colour. Once soaked, the fruit is warmed gently in a preserving pan, or a large stainless steel saucepan, until all the sugar is dissolved. Then it's a quick boil until the mixture reaches 105 degrees centigrade to ensure your jam will set. We've opted to use a digital thermometer, but the crinkle test is another tried and tested method.
Rest for a few minute to let the jam firm up a little (otherwise the fruit will rise to the top) then spoon into warm sterilised jars.