Yesterday I made strawberry jam. I had made jam long before I went to Ballymaloe but not on a regular basis so I couldn’t quite decide whose method I was going to follow. I read all the recipes in my possession (which is quite a few) and kind of went my own way. The quantities required for strawberry jam are roughly one pound of fruit to a pound of granulated sugar (give or take a bit depending how sweet you like your jam) with a bit of lemon juice added to help it set as strawberries are not very high in pectin.
I warmed the sugar – the back of the AGA is great for this but since it’s off for the summer, I put it in a low oven. The mashed berries, lemon juice and the warmed sugar went on a low heat until the sugar had dissolved completely and then I boiled the jam for about 10 minutes to get a soft set. It certainly got the thumbs up from my family.
And it makes good use of any empty jars you may have – but don’t forget to sterilise them first!