Strawberry Jam has been a mainstay in our cupboards for years now; whether it’s spreading it on two slices of bread to make a sandwich, flavouring our cakes or being the perfect accompaniment to clotted cream in our freshly baked scones, Strawberry Jam is without doubt the national treasure of fruit preserves.
With the British berry season well under way (started 1st May) we’re just in time to see the strawberries begin to be picked off the leaves in all their vibrant red glory; at least before they all get devoured at this year’s Wimbledon tournament alongside the 28,000kg of cream!
Xavier and I love this time of year because it enables us to create fresh, homemade strawberry jam to fill our wedding cakes and desserts with, making sure we have just enough to preserve over the winter months as well. We’re all about homemade produce here at Contemporary Cake Designs and where possible always try to make use of the best local ingredients right here in our kitchen.
With so few ingredients making strawberry jam couldn’t be simpler, just as long as you’re willing to abide by the rules of food science! So with that being said, we thought we’d give you a helping hand by offering our expertise on how to make this homemade sumptuous summer strawberry jam.
Tip 1 – Try using seasonal produce. Jam will preserve over the winter months so it’s best to make as much as you can during the summer when strawberries are in season. Also check to see if any are damaged and if so, remove from the punnet.
Tip 2 – Use more fruit and less sugar as this will give you a more flavoursome jam and will stop it from crystallising in the jar.
Tip 3 – Slow and steady wins the race with this one. Remember to keep the hob on a low heat so that you don’t burn the sugar. Let it dissolve slowly with the juices of the fruit and reach 103°C
Tip 4 – Strawberries are low in pectin so we advise using sugar making jam, which contains pectin, as this will help form a gel and thicken up your jam.
Tip 5 – Use sterilised jars to ensure your jam is safe from any harmful bacteria.
If strawberries don’t tickle your taste buds then why not pick your own flavour. Raspberries and blackberries are good options and have slightly higher pectin levels, which means you don’t have to use as much sugar making jam.
Follow these rules and making jam will never be easier!