Strawberry Jam

When thinking of strawberries, you are bound to think of strawberry jam. No country larder would be complete without it - come to think of it; no city larder worth speaking of would not have this wonderful preserve in it either. Everybody loves strawberry jam!

Sweet preserves or jams are common and traditional all over Europe. Before sugar became more readily available, in the 18th century, honey would have been used to preserve fruits. Normally jams would have been made when there was a glut of fruit so as to make the fruit last, hopefully, until the fruit season came around again. Although there is not this necessity nowadays, I still make this delicious preserve when there is a glut of strawberries and the prices are amenable. It's just such fun to make.

Even though strawberry jam is perhaps the most popular jam of all, of all fruits that are used to make preserves, strawberries are the most difficult to turn into jam as they lack the natural pectin vital for a good set. To get this jam to set it is essential to use lemon juice to supply the pectin. Redcurrant juice may also be used, as it is in this recipe - it adds a wonderful flavour over the top of the strawberries making this jam so absolutely delicious.

Ingredients:
1.1 kg strawberries
1.3 kg unrefined granulated sugar
150ml redcurrant juice
juice of 1 lemon
15g unsalted butter

Method:
Put the strawberries into a large heavy bottomed pan and heat gently. As the juice starts to come out of the berries, add the sugar and stir until dissolved. Add the redcurrant juice and the lemon juice. Bring the mixture to the boil and remove any scum that rises to the surface. Boil rapidly, testing for setting point every 15 minutes. Take the pan off the heat to do this.

To test with a sugar thermometer: dip the thermometer in hot water, then sink the bulb end into the jam. If the temperature is around 105C, the jam has reached setting point.

To test with the saucer test: keep several small saucers in the fridge. When you think the jam has reached setting point, take the pan off the heat and put a teaspoon of jam on a cold saucer. Let it cool for a few seconds - count to ten - then push the surface at the side with your finger. If the surface wrinkles, the jam is ready, but if the jam moves loosely, it needs to be boiled for a few minutes more and tested again.

When setting point has been reached, add the butter. Allow the jam to cool slightly. Give the jam a stir to evenly distribute the fruit before putting into prepared sterilised jars. Seal and store in your larder for at least 3-4 days before using.