Quick One Punnet Strawberry Jam
User Reviews
5
Quick One Punnet Strawberry Jam
Description
Quick One Punnet Strawberry Jam is made by gently crushing fresh strawberries and cooking them with equal weight granulated sugar and a touch of lemon juice. The mixture is heated slowly until sugar dissolves, then boiled for five minutes while stirring to prevent sticking. The jam is checked for readiness by cooling a sample on a chilled plate to test for a tacky set. Once set, the jam is skimmed for scum and a small knob of butter can be added to help with clarity. Finally, the jam is poured hot into sterilized jars and sealed. This method preserves a fresh strawberry taste with slight texture from the crushed fruit.
The boiling and setting test ensure the jam achieves the correct thickness without overcooking, maintaining a balance between sweet and tart flavors due to the lemon juice addition. The option to add butter prevents any residual scum and enhances appearance. The jam can be stored in a cool, dark place once fully cooled and sealed properly.
Proper sterilization of jars and lids is essential for safety and shelf life. Using clean jars heated in hot soapy water, boiling water rinses, and warming in the oven ensures no contamination. Chilling saucers beforehand aids in the jam set test, helping achieve the desired consistency before jar filling.
Ingredients
- 230 g strawberries washed & dryed (1 punnet, hulled
- 230 g granulated sugar equal to prepared strawberry weight
- 1 tsp lemon juice freshly squeezed
- unsalted butter optional, a knob
Instructions
- Put the strawberries in a large saucepan and crush with a potato masher (leave some texture).
- Add the sugar and lemon juice.
- Heat gently, stirring with a wooden spoon until all the sugar has dissolved.
- Increase heat to bring to a rolling boil and then time for 5 minutes whilst stirring with a wooden spoon (to stop jam from sticking to pan)..
- Remove pan from heat.
- Next, test for set by placing a few drops of jam on a chilled saucer and place in fridge for 30 seconds.
- Then run your finger through the jam on the saucer and if it forms a crinkle and is tacky it’s ready.
- If not boil for another minute and retest until ready.
- Skim any scum from the surface with a metal spoon and add a small knob of butter to disperse any remaining scum if you wish.
- Ladle into a 240 ml sterilised jar and seal with lid immediately.
- Once cool, store in a cool, dry, dark place.
Notes
- Prepare by chilling two saucers in the freezer to test jam set effectively.
- Sterilize jars by washing in hot soapy water, rinsing, filling with boiling water, then heating in a 140°C oven for 20 minutes until jam is ready.
- Sterilize lids with boiling water and allow them to drain before sealing jars.
User Reviews
Overall Rating
5
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