Sounds odd? Well, it can happen. The traditional way of preventing strawberry jam from developing a layer of scum while you’re making it, is to add a knob of butter. While I can’t believe commercial jam makers still do this, it could well still be happening in domestic jam making. This could be an issue with jam on sale at fêtes and fairs. You can always ask the stall-holder to make sure.
To be safe, you can always make your own. It’s easy and absolutely delicious. You’ll never want to buy it again!
Recipe: Strawberry Jam
Summary: Deliciously superior to the shop stuff
- 3lb / 1.35kg strawberries
- 3tbsps lemon juice
- 3lb / 1.35kg granulated sugar
- Wash, hull and roughly chop the stawberries
- Simmer with the lemon juice in a large, heavy-bottomed pan for about 20 minutes, stirring frequently to prevent sticking.
- Set up your jam-making kit as described in Wild Plum Jam.
- Bring strawberries to the boil and add the sugar.
- Boil, stirring constantly for about 10 minutes.
- Test a small puddle of jam on a cold saucer and leave for a couple of minutes.
- If set, the jam will wrinkle when you push a finger-tip through the puddle.
- Remove from the heat and carefully ladle it into your hot jars, sealing up the jars as you go.
Remember to label your jam.
Cooking time (duration): 35-40 minutes
Diet type: Dairy-free
Number of servings (yield): 6 x 1lb jars
Meal type: breakfast
Microformatting by hRecipe.