Embracing It All

Only I would have the great idea of making strawberry jam on a day where the temperature was in the mid 30’s (celsius).  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.  The guy kindly pointed out that, that price entitled you to the first 1.5kg berries!  Um, I don’t think so.  So we promptly hopped back in the car and headed up the road to another farm.  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.  They were so sweet and juicy.  Some of them where monsters in size.  I knew I would have to cook the strawberries up the same night or they would spoil.  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.  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.  The Thermomix made a more smooth, but runnier jam, but with the benefit of not having to stir it.  The Thermomix jug rinsed out easily with no scrubbing.  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.  I had to soak the pot afterwards.  There was no difference in the taste.

As for sterilising jars, I prefer to boil my jars and lids.

Strawberry Jam

 

Author:

Jacinta Gleeson Munn

Recipe type: Jam, Preserves

Print

 

Thermomix method. 750gm of strawberries is about the maximum you can make in the Thermomix without it bubbling out over the top.

Ingredients

• 750gm strawberries, washed and hulled
• 1 lemon, zest and juice
• 350gm sugar

Instructions

1. 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.
2. 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.
3. Makes approximately 3½ cups.

3.1.09

Strawberry Jam

 

Author:

Jacinta Gleeson Munn

Recipe type: Jam Preserves

Print

 

This is the stovetop version. I don't like to cook more than 1kg of fruit at a time on the stovetop, as the more fruit you add, the longer the cooking time. I prefer to use a heavy based cast iron pan.

Ingredients

• 1kg strawberries, washed and hulled
• 500gm sugar
• 1 lemon, zest and juice

Instructions

1. Place all ingredients in a heavy based pot over a medium to low heat. Stir regularly to prevent the jam sticking on the bottom.
2. Simmer gently for approximately 1 hour or until jam thickens.
3. While still hot, pour jam into sterilised jars.
4. Seal immediately.
5. Store in a cool place out of direct sunlight for up to 6 months.
6. Makes approximately 4 cups.

3.1.09