Homegrown strawberry jam

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I’ve got a lot of new strawberry plants in my garden this year. They’re not all planted out in their final homes, so it won’t be a bumper crop, but there should be some ripe fruits for me to harvest soon enough. I’ve got several different sorts, from the tiny red and white alpine and wild strawberries to the standard garden red ones, and some intriguing framberries that are strawberries that taste like raspberries! So it will be fun to see how those turn out.

Haskins Garden Centre have come up with some tips on how to grow your own strawberries, plus a tasty strawberry jam recipe so that you can sample the fruits of your labour this summer:

Growing tips:

Strawberries are easy to grow and it’s the perfect time to get planting as the British climate heats up. The fruity berries can be harvested from borders, growbags, containers or hanging baskets – they just need plenty of sun, shelter and fertile, well-drained soil.

Pick your strawberries when they are bright red all over, ideally during the warmest part of the day when they are the tastiest.

Recipe: Strawberry jam

Step in to summer with this strawberry jam recipe which will make enough for one jar. Strawberry jam is the perfect accompaniment to a sandwich, scone or cake.

Ingredients:
250g strawberries
200g sugar
¼ lemon
½ tsp butter

Method:

  1. Layer the sugar and strawberries into a large bowl, finishing with a layer of sugar. Cover and leave for one day
  2. By the following day, your berries should have reduced into lumpy sugary pink syrup. Tip the mixture into a large heavy-based pan and warm to dissolve the remaining sugar. Once dissolved, bring to the boil, stirring frequently
  3. Add the lemon juice, return to the boil for 10 mins, stirring occasionally. Remove from the heat
  4. After 40 minutes, the jam should be a jelly-like consistency to indicate it is ready
  5. Allow to cool for half an hour, then pour into sterilised jars leaving 1cm from the top and seal

Keeps for 1 year – store in the fridge once open.
If the surface of the jam contains too much froth, stir in the butter to reduce.

If strawberry jam isn’t your thing, how about my dairy-free strawberry ice cream?

Categories: harvestTags: ,

Author: Emma

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