Only I would have the great idea of making strawberry jam on a day where the temperature was in the mid 30’s (celsius). Â A friend and I had the idea to go berry picking, only to arrive at one (of many) berry farms to find we had to pay over $12 for adults and over $6 for children, just for the privilege of picking berries. Â The guy kindly pointed out that, that price entitled you to the first 1.5kg berries! Â Um, I don’t think so. Â So we promptly hopped back in the car and headed up the road to another farm. Â I’m happy to say the next farm was much more friendly price-wise, with the purchase of a huge box of strawberries for $15, probably about 7-8kg. Â They were so sweet and juicy. Â Some of them where monsters in size. Â I knew I would have to cook the strawberries up the same night or they would spoil. Â Needless to say, I was up till late making multiple batches of jam, but I’m happy to say that our pantry is now looking well stocked of jam. Â I think I will be back there next week to purchase more berries to make another batch to see us through till next berry season.
Just out of interest, I used both my Thermomix and the stovetop to cook the jam. Â The Thermomix made a more smooth, but runnier jam, but with the benefit of not having to stir it. Â The Thermomix jug rinsed out easily with no scrubbing. Â Cooking the jam on the stovetop produced a thicker more chunky jam, but I had to continuously stir it to prevent it sticking on the bottom. Â I had to soak the pot afterwards. Â There was no difference in the taste.
As for sterilising jars, I prefer to boil my jars and lids.
- 750gm strawberries, washed and hulled
- 1 lemon, zest and juice
- 350gm sugar
- Place all ingredients in Thermomix and set temperature to 100 degrees celsius. Put timer on for at least 40 minutes to 1 hour on speed 1½ to 2. Be mindful that the jam may bubble out of the hole in the lid while cooking. I placed a sieve over the opening to prevent too much bubbling over.
- Once cooked and while jam is still hot, place in sterilised jars and seal immediately. Store in a cool place, out of direct sunlight for up to 6 months.
- Makes approximately 3½ cups.
- 1kg strawberries, washed and hulled
- 500gm sugar
- 1 lemon, zest and juice
- Place all ingredients in a heavy based pot over a medium to low heat. Stir regularly to prevent the jam sticking on the bottom.
- Simmer gently for approximately 1 hour or until jam thickens.
- While still hot, pour jam into sterilised jars.
- Seal immediately.
- Store in a cool place out of direct sunlight for up to 6 months.
- Makes approximately 4 cups.
