A recipe I recently learnt and LOVE: Berry Jam!
This berry jam is perfect topped on top of mousse chocolate, or the side of hot scones and clotted cream…. everyone likes to eat their jam their own way but give the berry jam and mousse chocolate a try… its really really good!!!
Good Luck ❤
You will need:
- 1 kilo of assorted berries
- 4 cups granulated brown sugar
- one small lemon or lime juice
Now for the how to:
- Wash, dry, and hull your strawberries. Place the strawberries into a large ceramic bowl. Stir in the sugar and the lemon juice.
- Store in the refrigerator overnight covered with a piece of parchment paper.
- Next day, bring the strawberries to a simmer in a wide-bottomed pan or a preserving pan. Pour into a ceramic bowl. Cover with parchment paper and store in the refrigerator overnight.
- On the third day, pour the contents into a sieve. Bring the collected syrup to a boil, skim, and continue cooking on high heat until a candy thermometer reaches 221 degrees.
- Meanwhile set up your water bath canner, sterilize your jars and warm your lids in a pan of hot water. See link in Kate’s Tips.
- The syrup will be sufficiently concentrated at 221 degrees (105 degrees C) on a candy thermometer.
- When you’ve reached 221 degrees, add the strawberries and return to a boil on high heat. Skim and boil for five minutes, stirring gently. Check the set. You can do this by placing a small plate in your freezer when you begin cooking the berries. When the jam has cooked for 5 minutes, drizzle a teaspoon full on the frozen plate and place back in your freezer for one minute. Take it out and you should be able to run your finger through the jam without the jam filling in the space left by your finger. If the jam is still runny, cook another couple minutes and test it again.
- The strawberries will be translucent and beautiful!
- Pour the jam into sterilized jars and either cool and store in your refrigerator or freezer or can in a boiling water bath.