The Ultimate Guide to Making Strawberry Jam (UK Style)
Making your own strawberry jam is a rewarding experience, resulting in a delicious spread far superior to shop-bought versions. This guide provides a foolproof recipe tailored for UK kitchens, incorporating tips and tricks for perfect results every time. We'll cover everything from selecting the best strawberries to achieving that perfect set.
Choosing the Right Strawberries
The key to amazing strawberry jam lies in using high-quality, ripe strawberries. Look for:
- Seasonal Strawberries: UK strawberries are at their best from June to August. Buying in season ensures maximum flavour and sweetness.
- Aroma: Select strawberries with a strong, sweet fragrance. This indicates ripeness and flavour.
- Firmness: While ripe, the strawberries should still be firm enough to hold their shape, avoiding overly soft or bruised berries.
- Variety: While any variety works, consider using a mix of varieties for a more complex flavour profile.
Ingredients for the Perfect Strawberry Jam
This recipe makes approximately 4-6 standard jars (220ml-340ml) of jam:
- 1kg ripe strawberries, hulled and halved (or quartered if large)
- 700g granulated sugar (caster sugar can also be used)
- Juice of ½ lemon
Equipment You'll Need
- Large, heavy-bottomed saucepan (stainless steel is ideal)
- Jam thermometer
- Sterilized jars and lids (essential for safe storage)
- Wooden spoon or spatula
- Jug for measuring
Step-by-Step Strawberry Jam Recipe
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Prepare the Strawberries: Hull and halve (or quarter) the strawberries. Place them in the saucepan.
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Add Sugar and Lemon Juice: Add the sugar and lemon juice to the strawberries. Gently stir to combine. The sugar will start to draw out the juices from the strawberries.
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Macerate (Optional): Cover the saucepan and let the mixture sit for at least 30 minutes (or even overnight in the refrigerator). This allows the strawberries to release their juices and helps create a smoother jam.
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Cook the Jam: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Once simmering, continue to stir occasionally.
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Check for Setting Point: Use a jam thermometer to monitor the temperature. The jam is ready when it reaches a setting point of 104-105°C (219-221°F). Alternatively, perform the wrinkle test: place a small amount of jam on a chilled plate. After a few minutes, push the jam with your finger. If the surface wrinkles, it's ready.
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Potting the Jam: Carefully ladle the hot jam into your sterilized jars, leaving a small gap at the top. Wipe the rims of the jars clean, and seal with the lids.
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Cooling and Storage: Turn the jars upside down for a few minutes to create a vacuum seal. Allow the jars to cool completely. Once cool, check the seals (they should be sucked down). Store in a cool, dark, and dry place.
Tips for Strawberry Jam Success
- Don't overcook: Overcooking can lead to a tough, rubbery jam. Monitor the temperature carefully.
- Sterilize your jars: This is crucial for preventing spoilage. Wash jars and lids thoroughly in hot, soapy water. Then, sterilize them by boiling for 10 minutes.
- Use a heavy-bottomed pan: This helps prevent burning and ensures even cooking.
- Experiment with flavours: Add a pinch of vanilla extract, a few drops of orange blossom water, or some finely chopped ginger for extra flavour.
Enjoy Your Homemade Strawberry Jam!
Your homemade strawberry jam will be a delicious addition to toast, scones, or even used as a glaze for cakes and desserts. The satisfaction of creating this delicious treat from scratch is unparalleled! Enjoy the fruits of your labour!
