Saturday, 11 June 2016

In a bit of a jam



This year’s strawberries are a disaster!  Well, that’s a bit of an exaggeration because we’ve been eating them for nearly a month now but too much rain and not enough sunshine has resulted in strawberries that are not as sweet and juicy as I would like.






Last year we had a bumper crop. So I decided to be a good housewife and make some strawberry jam.  I had only made jam once before in my life and it came out wonderfully well.  Easy peasy.  I retrieved my preserving pan from the barn, dusted off the cobwebs and followed Delia’s instructions.  I covered the strawberries in sugar and left them overnight to draw out the juices.  Next day all the ingredients simmered away in the big pan and it filled the kitchen with the most amazing aroma of hot strawberry jam. 


Delia said to simmer for 8 minutes and check for setting.  If still runny simmer for a further 3-4  minutes and repeat until set.  Two hours later I was still waiting for it to set.  I tried adding lemon juice but that didn’t work.  In the end I poured it into the jars and hoped for the best.  The next day I discovered I had eight jars of strawberry soup with the fruit floating on the top. 


Strawberry Soup

I refused to be beaten.  So I poured it all back in the pan, flung in some apple and more sugar, shouted at it and boiled it some more.  Eureka!  Strawberry jam.



It’s a lot easier to make these...

Strawberry Daiquiri


16 comments:

  1. The secret is to use jam sugar. It has the pectin in it. I used to make jam but always found strawberry the most difficult. My jam making days were when i was pretending to be housewifely. I dont bother any more because I am happy to admit now I am not like that. But the jam was good.

    ReplyDelete
    Replies
    1. It will be a while before I try again. I've still got jars in the cupboard because we don't eat much jam. Doh!

      Delete
  2. The Daiquiri looks good.I never made jam.

    ReplyDelete
    Replies
    1. Daiquiris are better than jam!

      Delete
  3. I either use preserving sugar which has pectin already added or add some fruit with a higher pectin content. I love to make jam. My favourites have to damson or strawberry&rhubarb.
    I'm enjoying the blog. Keep up the good work!

    ReplyDelete
    Replies
    1. Thank you Gaynor, that's nice to hear.

      Delete
  4. Good perseverance Sue; who dares wins!
    Greetings Maria x

    ReplyDelete
    Replies
    1. I might just buy jars of ready made jam in future!

      Delete
  5. As we are watering for friends who are away, we have been given access to cherries that should be good this week. I will not make jam, might cook and freeze a few but a cherry daiquiri could become the apero of choice.

    ReplyDelete
    Replies
    1. I like to pickle cherries in eau de vie and vodka. They are wonderful!

      Delete
    2. Boozy cherries are the best! :)

      Delete
  6. Replies
    1. Now she will know what to look for on the supermarket shelf ready for next year.

      Delete
  7. My late father-in-law grew soft fruits and made the most wonderful jam. Eventually, (as these things happen) I inherited the very old, much used, copper preserving pan - a real antique handed down through the years. After one disastrous attempt at jam making, I gave up. The pan is now the most beautiful plant pot !

    ReplyDelete
    Replies
    1. It could be a long while before I make jam again.

      Delete