I’ve got a taste for jam making since the marrow and ginger jam, although this time I’ve gone for a more classic strawberry.
To be able to do the cold plate test later, I started by putting a side plate in the freezer.
Then I started with the jam making, putting 400g of hulled strawberries into a pan with 400g of jam sugar (always equal weights of fruit and sugar) and the juice of 1 lemon.
Heat on a low heat until the sugar has completely dissolved, then turn it up and boil vigorously (what a fantastic expression) for 4 minutes and take off the heat entirely and do the setting test.
Setting test: take your pre- prepared cold plate out of the freezer and put a spoon of jam on it – leave for 2 minutes. After 2 minutes, poke the jam – all books tell you that if it had formed a skin then it is ready. I wasn’t sure if mine had formed a skin, but it was definitely a jam-like consistency so declared it ready.
While the jam is still warm, put it in your sterilised, warmed jars.
Some recipes tell you to leave the jam sit for half an hr before you put into jars, as when too hot the fruit rises to the top so leaving it and giving it a stir before decanting (can you say that for jam?) means more equal distribution of fruit in the jam.
This recipe made one large jar with a bit extra – probably good for 2 medium sized jars.