2009 Omlet cube and run for sale

[BeckyBoo]

So have made 3 lots of strawberry jam - last year made one lot and overboiled it and ended up with strawberry toffee tasting jam

So this year the first lot set, sort of, tastes delicious but you could just about pour it. The second lot I had to reboil THREE times to get a set and has set a lot firmer BUT it tastes more of the sugar whereas the first lot is essence of strawberry and is just fantastic. the third lot is like the first. So would you try reboiling? Or just live with jam that is more than just a little soft set and you could actually use on ice cream? I mean it's not liquid, but definitely not jam as we know it?

 

BeckyBoo

[Charlottechicken]

Have you used pectin or jam sugar? If not I think apples have a lot of pectin in. Not sure how much to use to keep it strawberry and not apple and strawberry jam though

 

Good luck!

[theherd123]

Im sure i read somewhere you add lemon juice to the rolling boil and it helps it to set

[Charlottechicken]

Maybe you could just sieve it to get the lumps out and use it as strawberry cordial

[Chickendoodle]

I make loads of jam and always have a problem with strawberry - so much so that I have decided not to make any more! I think is it notoriously difficult as there is not much pectin in the fruit.

 

On a Hugh FW programme he went to see a lady who made strawberry jam (on his strawberry programme strangely enough ) and even she added pectin to the fruit to make it set. I think she also made some with added gooseberries as they are high in pectin. Pretty sure the programme is being repeated on C4 next week

 

I have a bit of a thing that if I am making "natural" products I don't like to add chemicals which is why I am reluctantly calling time on strawberry jam. I reboiled it last year and it was so solid it had to be cut with a knife !

 

Made some amazing apricot and ginger jam tho!

[chickencam]

We use jam sugar and always get a soft set, but we find that if it is well sealed whilst still hot, it keeps perfectly well.

 

We do make strawberry and gooseberry too, only with about 1/5 gooseberry, you still get a soft jam, but with a more jammy texture and the gooseberries really enhance the flavour too.

 

I gave my Mum a jar of our strawberry jam a few years ago and she reboiled it and turned it solid needless to say she hasn't had any since.

 

I think that strawberry jam tastes so much better if it hasn't been overcooked.

[C&T]

Adding gooseberries is a good way to go.

 

Not only does it set much easier, but the sharpness of the Gooseberries cuts through, making the jam not as sweet as otherwise it would be - which I much prefer - and importantly it still tastes of strawberries.

 

(Don't get me wrong - I love sweet stuff, but strawberry jam can be VERY sweet...)

[Lesley]

I've made 'all of the above' over the years, toffee, sugary, runny.....I now only make small quantities at a time and I make it this way......

 

I use 1lb of Jam Sugar to 1lb of strawbs. and usually no more than 2lbs of each. (1kg strawbs and 1kg bag of Jam Sugar)

 

Pour the sugar into the jam pan and slice the strawberries over the top. Cover and leave overnight.

Next day, stir gently until sugar has dissolved, bring to the boil and boil rapidly for 4/5 minutes.

 

Test for set and then pot in the usual way.

 

This makes a soft set jam - that will stay on the toast! - with a lovely fresh flavour.

[Christian]

I do the same as Lesley, but add the juice of 1/2 a lemon or certo (from Waitrose - liquid pectin).

 

The trouble with my strawberry jam, is it is the only one I make that has gone mouldy in the jar. I always use wax discs as well as the screw top lid, but usually find a bit of mould on top Not a problem, as you just remove the disc, but annoying.

[chickencam]

We have only ever had one jar go mouldy on us. We don't take the advice sometimes given in stawberry jam recipes to allow it to cool slightly before putting into jars. This is supposed to keep the fruit more evenly distributed, but we find that if you put piping hot jam into hot jars and seal tightly with a screw lid, it stops any condensation from forming which can lead to mould. We also find that with this method if we are re-using any jars which have had safety buttons in them, it re-activates the button giving a true air tight seal.

[Guest]

I wonder if you chopped up an apple, skin, core and all and put it in a muslin bag and put that in with the jam would it set better? The pectin would come out from the apple but you wouldn't have to have apple bits in your jam?

[Chickendoodle]

Took the plunge again and made strawberry with added gooseberries at the weekend - worked beautifully. I used 1kg of strawberries and 250g of gooseberries, added the juice of a lemon, simmered for 10 mins then mashed it all together, added the sugar and 5 mins of boiling later had beautiful jam.

 

Lovely taste too - still tastes mostly like strawberry but not quite so sweet

[..lay a little egg for me]

My MIL pours a little vodka on top of any opened jam when she leaves it at her summerhouse for the winter at the end of the summer holidays. After 8 months when she comes back at the start of the next season, there is no mould on the jam...just a thought...

[C&T]

Took the plunge again and made strawberry with added gooseberries at the weekend - worked beautifully. I used 1kg of strawberries and 250g of gooseberries, added the juice of a lemon, simmered for 10 mins then mashed it all together, added the sugar and 5 mins of boiling later had beautiful jam.

 

Lovely taste too - still tastes mostly like strawberry but not quite so sweet

 

It is lovely isn't it? I doubt I'll make "pure" strawberry jam again. And as gooseberries are cheap (i.e. free from the garden) it is more economical as well!!