Proper home made jam can't be beaten in my book. Here's my recipe:
The same weight in preserving (jam) sugar as fruit (say a kilo of each)
A lemon - juiced
A maslin or big wide pan
Some sterilised jars and lids (I microwave them for this as they need to be warm when you put the jam in)
A couple of chilled small plates for testing
Wash and prepare the fruit - I usually just halve strawberries
Layer the sugar and fruit in the maslin and place over a very gentle heat until the sugar has completely dissolved, stirring from time to time. Stir in the lemon juice.
Once the sugar is dissolved bring the pan to a rolling boil for approximately 10 mins - keep checking the jam and don't let it catch on the bottom of the pan, it will be bitter and burnt tasting if this happens - place a little blob on a chilled plate (it should cool quickly). Once cool push it with your finger and if you get a good wrinkle on the surface your jam is ready to be jarred.
Make sure your jars are warm and fill almost to the top. Place a circle of wax paper on the surface and then put the lid on immediately.
Leave to cool.
You're now ready to get the scones polished off!
Have you thought about designing jam slices, like cheese slices, but made from really thick jam, would go well with peanut butter...
ReplyDeleteI shall call it "Slam"
ReplyDelete