Who has been out picking strawberries this summer? There was a huge abundance of strawberries this year to pick. I personally went for a couple of visits to one of our local PYO farms, and brought home buckets full.
Many of you will be making batches of jam throughout this Summer and Autumn.
It is extremely therapeutic as you know. There is something special about homemade strawberry jam.
They are also great as gifts to all your friends and family any time of year.
I am sure you all have your own slightly different methods but for those who’s new to jam making.
Here are a few easy steps.
Wash all the strawberries, you can cut the large ones up into halves or even into quarters.
Cut and juice a couple of the lemons.
Then add all the strawberries and lemon juice to a large stock pan, begin to heat up over a medium heat, when juices start to run, you can start to stir in the sugar.
Slowly let the sugar and strawberries cook a little to soften in the pan, mashing up the strawberries a little to break the fruit down.
Gently Increase the heat to a slow boil and then skim off any scum at the top to ensure a clear jam.
The jam is then ready to cool for 10 minutes before spooning it through a sieve, into each jam jar.
You may like to put a wax jam disc on top of the jam.
This helps to stop air getting into the jam and stops it from getting mouldy.
Screw the lid on tightly then set the jars aside to cool.
The jams can be stored in a cool, dry place for up to 12 months.
Our super sharp ceramic Rocknife can be very useful with your cutting preparations.If you would like a Rocknife of your own, we are offering a 30% discount on any size knife and on sets using the code: Cutme30 on www.Rocknife.com Happy slicing and dicing and jam making!