I made Strawberry Jam!
This is the easiest jam to make too – really!
And since it’s strawberry season now in South Africa, why don’t you try too? I used the recipe in Kook en Geniet.
You will need:
Strawberries, washed and stems cleaned off (I used 1 kg)
Sugar in equal weight as the strawberries (i.e. 1 kg)
Sterilised bottles to store jam in.
Place strawberries in a big pot, pour sugar over and let stand overnight. Do not add any water, the sugar will extract the juices from the berries.
Heat slowly and stir until all sugar has dissolved. The jam mustn’t boil before the sugar is dissolved.
Let Boil for about 30 mins then test. Drip a few drops of the jam onto a saucer, let cool for a few seconds (it’s VERY hot); run your finger through the jam (draw a line). If the jam doesn’t cover the line up again, it is ready to be bottled.
Carefully spoon hot jam into bottles. Keep a little bit of syrup separate. If the berries stayed whole enough, ensure they are covered by syrup; use the extra saved syrup to top up the bottles. Seal and store in a cool, dry place.
My adventure with the jam was a bit of an ordeal. I got distracted and the pot boiled over. Henk and I spent the rest of our Sunday scrubbing the stove. So my jam came out a bit darker, and not quite as spread able. 😉