Strawberry Jam

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No foraging this time, but cheap and delicious strawberries from the Goodge Street Station man. He is there everyday of the week, selling his very good fruits for much cheaper than at the supermarket. For Strawberry Jam making, I go old-fashion and use my Grandma’s recipe. She does her jam with her own strawberries and this technique is the best way to conserve the colour and the flavour of these gorgeous summer berries. You can also use this jam to make wild Cherry Plum jam. This jam recipe doesn’t use any added pectin and the end product is a thick dark pink strawberry jam that can be spooned onto freshly toasted sourdough bread. I might have to go and have another one of those right now….

Strawberry Jam

Fills 3 jam pots

  • 2kg british Strawberries ripe and fragrant
  • 600g granulated sugar
  • juice of 1 lemon

Wash and dry the strawberries. Remove the head and chop the big one in half. Mix the fruits and the jam in a big jam pan and leave covered overnight. The next morning, bring the mixture to the boil by stirring continuously to dissolve the sugar completely. Turn the heat off and let it rest until the evening or the next morning. Fish the strawberries from the pan and let them sit in a colander over a bowl to collect extra juices. Pour that juice in the pan and bring to the boil until it has reduce to a thick syrup. Stir constantly to avoid burning. When you have reached the desired consistency, add the fruit and mix well. I like crushing whole strawberries on my toast to spread my jam so I don’t use a blender. But if you find your syrup too thick or if you prefer a smooth jam without pieces, give it a blend and it will give more fluidity to the jam.

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