Jamming!

Whod've thought it?! The sophisticated (!?!!) London girl that I once was, is now happy installed in the middle of the beautiful Cotswolds and making jam. I haven't yet sung Jerulsalem but I am sure that is only a matter of time!

@ABerkshireGirl  FB'd this morning that she had picked strawberries from her garden and wanted to make jam. Last night I picked 4lbs from my garden and did just that. This morning I was greeted by rows of shining red jars, full of berries and smelling of summer.  I am sure that many of you do make jam, but in case you don't and want to know how, here is my recipe.  I cannot begin to tell you how easy it is, how cheap it is (especially if you grow your own fruit), and how satisfying it is to spread your own jam on toast in the mornings. They also make great little presents.

Firstly your tools.....I get all mine from  Lakeland they are the best and cheapest.  I spend all year saving up jam jars for the summer glut of fruit, but they have very good ones. I use the small 8oz ones because they make the jam go further.  They also sell the lids - the gingham ones are pretty.  You will also need jam pot covers (waxed circles, cellophane, labels and rubber bands).  I also buy fabrics to cut out in circles for extra prettiness.  You will need a preserving pan, a slotted spoon and a jam funnel.

                                                                    Lakeland.co.uk

Ok. So first of all put two saucers in the deep freeze.

Next wash and rinse all your jars in warm soapy water, place upside down on a baking sheet and put in oven at about 150 degrees.

Ingredients:

2lb Strawberries or Raspberries
1kg of Jam Sugar (in all supermarkets in the sugar aisle with red packaging)
Juice of half a lemon

Hull and rinse the strawberries and put into the preserving pan and add the sugar and lemon juice.  Stir over a low heat until the sugar is dissolved. Don't get distracted or the sugar will burn at the bottom of the pan! Once the sugar has dissolved, turn the heat up and bring to the boil. Boil steadily for about 4 mins.

Remove one of the saucers from the freezer and put a teaspoon of the jam onto it. If you push it with your finger you will see it thickens - you have reached "setting point".

Turn off heat and remove scum off top of jam with a slotted spoon.

Remove jars from oven.

I use a ladle to spoon the jam into the jars via the jam funnel.

Once filled place a waxed disc in each jar (wax side down).  Leave to cool thoroughly and then cover with the cellophane (dipping it in a bowl of water makes it easier) and tie with a rubber band. Allow the cellophane to tighten over the jars (I usually leave for a couple of hours or overnight). Put the lids and labels on and you are done!

Once you've done it, you will become addicted and will never buy expensive shop bought jam again!