I love homemade jam. It just tastes better and you know exactly what is in it. Here's my Strawberry and Apple Jam recipe. It makes a delicious and slightly tangy jam full of flavour.
1.5kg of strawberries
1.3 kg of white sugar
Juice of 2 - 3 lemons
2 medium to large Granny Smith Apples
1/4 cup of water.
Cut and hull the strawberries and place in a large saucepan.
Peel, core and quarter the apples
Grate the apples or blitz them in a food processor.
Add the grated apples, water and lemon juice to the strawberries in the saucepan and slowly bring to the boil stirring occasionally. Cook for 10 minutes
Add the sugar in small batches while stirring. and bring to the boil again. Skim off any foam the forms on the top.
Cook until setting point is reached. Test this by placing a couple of teaspoons of jam on an icy cold saucer. Let it sit for five minutes and run your finger through the jam. If it wrinkles then setting point is reached.
Pour while hot into hot sterilised jars and seal immediately. Once cool, store in a cool, dark and dry place for up to one year.
This recipe makes just over 2 kg of jam.
NOTES -
* Frozen strawberries can be used. I blitz them in the food processor.
* Strawberries are low in pectin. This means the jam will set runny. The Granny Smith apples help to set it into a firmer jam.
* Jars must be made of glass and lids must be metal, clean and in good condition.
* To sterilise jars and lids, wash in hot soapy water and rinse clean. On an oven tray place a clean tea towel and turn the jars and lids upside down on the tray. Place them in the oven and turn it on to 110 degrees. When the oven reaches this temperature turn it off and let them sit in the oven for 10 minutes.
* Always sterilise more jars than what you think you'll need.
* Sterilise funnels, tongs, spoons and any other equipment that comes in contact with the jam when bottling it. I pour boiling water over them.
* If I can I like to use lids with the pop button. I know a true seal is made when the button pops down.
* Always wipe the jars down after you have filled them. Make sure there is no jam spilled on the top rim of the jar before you seal it.
* If you have smaller of larger quantities of strawberries, change the recipe accordingly.
* A jar of jam makes a fabulous, frugal present and is well received
1.5kg of strawberries
1.3 kg of white sugar
Juice of 2 - 3 lemons
2 medium to large Granny Smith Apples
1/4 cup of water.
Cut and hull the strawberries and place in a large saucepan.
Peel, core and quarter the apples
Grate the apples or blitz them in a food processor.
Add the grated apples, water and lemon juice to the strawberries in the saucepan and slowly bring to the boil stirring occasionally. Cook for 10 minutes
Add the sugar in small batches while stirring. and bring to the boil again. Skim off any foam the forms on the top.
Cook until setting point is reached. Test this by placing a couple of teaspoons of jam on an icy cold saucer. Let it sit for five minutes and run your finger through the jam. If it wrinkles then setting point is reached.
Pour while hot into hot sterilised jars and seal immediately. Once cool, store in a cool, dark and dry place for up to one year.
This recipe makes just over 2 kg of jam.
NOTES -
* Frozen strawberries can be used. I blitz them in the food processor.
* Strawberries are low in pectin. This means the jam will set runny. The Granny Smith apples help to set it into a firmer jam.
* Jars must be made of glass and lids must be metal, clean and in good condition.
* To sterilise jars and lids, wash in hot soapy water and rinse clean. On an oven tray place a clean tea towel and turn the jars and lids upside down on the tray. Place them in the oven and turn it on to 110 degrees. When the oven reaches this temperature turn it off and let them sit in the oven for 10 minutes.
* Always sterilise more jars than what you think you'll need.
* Sterilise funnels, tongs, spoons and any other equipment that comes in contact with the jam when bottling it. I pour boiling water over them.
* If I can I like to use lids with the pop button. I know a true seal is made when the button pops down.
* Always wipe the jars down after you have filled them. Make sure there is no jam spilled on the top rim of the jar before you seal it.
* If you have smaller of larger quantities of strawberries, change the recipe accordingly.
* A jar of jam makes a fabulous, frugal present and is well received
Strawberry And Apple Jam
Reviewed by Anonymous
on
January 19, 2015
Rating:
Reviewed by Anonymous
on
January 19, 2015
Rating:
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