rhubarb and strawberry jam. We loved the jam. Then I gave it all away at Christmas. Berries were cheap. So berry jam it was.
Previously on Green Gourmet Giraffe:
One year ago: Rapid Refried Beans for Tacos
Two years ago: Christmas cheese muffins, icy poles and the beach
Three years ago: Chocolate cake - the way mum made it
Four years ago: Tetris, the Foolish Hedgehog and Brunch
Five years ago: Miso Soup for after the feasting!
Six years ago: Mole and the global village
Mixed berry jam
Makes about 825ml
2 tbsp lemon juice
1 3/4 cups sugar
Hull the strawberries. Place in saucepan with remaining ingredients and bring to boil over medium heat. Simmer on low heat for about 60-80 minutes. (I simmered it for 20 minutes, got impatient and turned the heat to high for about 15 minutes and it started to bubble and spit too much so I lowered heat again for about 30 minutes.)
While jam is simmering, sterilise your jars and lids. I bake mine for
30 minutes in the oven at 150 C and boiled the lids on the stovetop for
10 minutes, then dried them on a rack. I find it easy to put all the
jars in a roasting dish so I am not having to handle them individually.
Meanwhile, place a saucer in the freezer. When jam seems thickened - it should be clinging to the spoon and there will be a trail if you drag the spoon through it - place a small blob on sauce and if you run your finger through the cooled jam it should leave a clear path through the mixture (rather than it running together again).
Spoon into sterilised jars and screw lids on tightly. (I made about 3 and a half jars.) Store in a cool place. Keep in the fridge once opened.
On the Stereo:
Live at Leigh Folk Festival: Alasdair Roberts
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