Thursday, 3 October 2013

Last of the summer jam

Back in the summer when we went strawberry picking, we brought home such enormous quantities that we couldn't eat all those berries. So, half of the strawberry harvest went into the freezer.

Last week I fancied making something sweet, and what could be more sugary and fragrant than homemade strawberry and vanilla jam?

You need:
800g strawberries
1kg jam sugar
1tbsp vanilla essence

1. Find a nice wide bowl for your strawberries and sprinkle over the vanilla essence.
2. As they begin to thaw, use a potato masher to break them up and to mix the vanilla in with the strawberry juice. You may need to leave it for a while and come back once they have warmed up a bit.
3. When the strawberries are soft, use the masher to really break them up, leaving you with strawberry slush.
4. Transfer to a large saucepan, add the sugar and bring to a gentle boil.
5. When the mixture resembles lava, bubbles up and cannot be stirred back down, time for 4 minutes only.
6. Remove from the heat and transfer to clean, sterilised jam jars (I am not the sort of person who has matching beautiful jars - maybe I'll be that person someday - so I use whatever's available, and this quantity filled 3 and a half jars).
7. Seal and store for days when you need a little taste of summer.

Also? I'm 36 and have only just discovered peanut butter and jam on toast. This could be a very slippery slope...

More jam recipes:
Plum and Earl Grey
Rhubarb and Vanilla
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